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