Abstract
Verzar and Pulver1 discovered that alcoholic fermentation by living yeast cells is accompanied by a striking shift of equilibrium between extracellular and intracellular potassium. The beginning of fermentation is marked by a vigorous intake of potassium from the surrounding medium. With the progress of fermentation the potassium is again liberated from the cells. No plausible explanation of this phenomenon has as yet been advanced.
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References
Verzar and Pulver, NATURE, 145, 823 (1940).
Willstätter and Rohdewald, Z. physiol. Chem., 247, 269 (1937); Enzymologia, 8, 1 (1940).
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LEIBOWITZ, J., KUPERMINTZ, N. Potassium in Bacterial Fermentation. Nature 150, 233 (1942). https://doi.org/10.1038/150233a0
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DOI: https://doi.org/10.1038/150233a0
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