Simultaneous and continuous measurements of changes in CO2 and O2 concentrations in glucose-metabolizing yeast suspensions by mass spectrometry enabled a study of the Pasteur effect (aerobic inhibition of glycolysis) in Saccharomyces uvarum and Schizosaccharomyces pombe. A different control mechanism operates in Candida utilis to give a damped oscillation after the anaerobic-aerobic transition. The apparent Km values for respiration of the three yeasts were in the range 1.3-1.8 microM-O2. The apparent Km values for O2 of the Pasteur effect were 5 and 13 microM for catabolite-repressed and derepressed S. uvarum respectively and 7 microM for Sch. pombe. These results are discussed with respect to currently accepted mechanisms for the control of glycolysis.
Skip Nav Destination
Research Article| June 15 1983
Glycolysis and respiration in yeasts. The Pasteur effect studied by mass spectrometry
Biochem J (1983) 212 (3): 749–754.
- Views Icon Views
- Share Icon Share
D Lloyd, B Kristensen, H Degn; Glycolysis and respiration in yeasts. The Pasteur effect studied by mass spectrometry. Biochem J 15 June 1983; 212 (3): 749–754. doi: https://doi.org/10.1042/bj2120749
Download citation file:
Don't already have an account? Register
Get Access To This Article
Buy This Article