Abstract
IN Warburg experiments with ‘resting’ cells, most yeasts show a Pasteur effect, that is, fermentation of glucose is inhibited under aerobic conditions. This effect is generally regarded as an inhibition of fermentation by respiration, for example, as a result of a lack of inorganic phosphate (Pi) or adenosine diphosphate (ADP)1,2.
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References
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SCHEFFERS, W. Stimulation of Fermentation in Yeasts by Acetoin and Oxygen. Nature 210, 533–534 (1966). https://doi.org/10.1038/210533a0
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DOI: https://doi.org/10.1038/210533a0
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