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The oxidation and assimilation of acetate by bakers' yeast

✍ Scribed by Winzler, Richard J.

Publisher: Wiley (John Wiley & Sons)
Year: 1940
Tongue: English
Weight: 623 KB
Volume: 15
Category: Article
ISSN: 0095-9898
DOI: 10.1002/jcp.1030150309

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✦ Synopsis

In most studies on the aerobic exogenous metabolism of tissues and microorganisms, attention has been focused upon the oxidation of the substrate to carbon dioxide and water. When non-proliferating or resting cells have been used in short term experiments, it has generally been assumed that these oxidations were the only reactions which were quantitatively significant, and that syntheses were negligible.

It has been shown by Barker ( '36), Giesberger ( '36), and Clifton ( '37) that when acetate is added to resting bacterial cultures a considerable portion may be converted to cell material. From indirect evidence they concluded that the synthesized material was a Carbohydrate. This paper gives the results of an investigation of the respiration of yeast in the presence of acetate, the synthesis of carbohydrate from acetate by yeast, and the influence of various conditions upon the extent of acetate oxidation and assimilation.

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