Pasteur effect

Definition

noun

The inhibiting effect of oxygen on the fermentation process.


Supplement

The effect was discovered in 1857 by Louis Pasteur. He found that aerating yeasted broth caused the yeast cell growth increased while fermentation rate decreased. A switch from anaerobic to anaerobic conditions results in the decrease in the rate of carbohydrate breakdown in yeasts. Citrate and atp allosteric inhibition of the PFK 1 enzyme explains the Pasteur effect.


Word origin: named after its discoverer Louis Pasteur.

Variant: Pasteur's effect


Please contribute to this project, if you have more information about this term feel free to edit this page



This page was last modified on 23 March 2009, at 09:23. This page has been accessed 21,463 times. 
What links here | Related changes | Permanent link