Negative Pasteur Effect on Fermentation
The negative Pasteur effect is the inhibition of alcoholic fermentation in anaerobic conditions and its stimulation in the presence of oxygen. The Custers effect is another name for the negative Pasteur effect. It has been observed in Brettanomyces spp. and other yeast species. The Pasteur effect describes how oxygen inhibits ethanol fermentation, causing yeast to switch toward aerobic respiration. This increases the efficiency to 36 moles of ATP per one mole of glucose. Under aerobic conditions, the Custers effect stimulates the production of ethanol and acetic acid in Brettanomyces yeasts. The redox imbalance caused by acetic acid production prevents these yeasts from producing glycerol.
Pasteur Effect
The Pasteur effect is a phenomenon that occurs when oxygen slows down glycolysis in cells and suppresses lactate accumulation. The effect occurs in animal tissues and microorganisms. It also shows that in the presence of oxygen, cells shift from glycolysis to more efficient oxidative phosphorylation for ATP production. The Pasteur effect is important for preserving nutrients and increasing the energy yield per glucose molecule. In this article, we will study in detail the Pasteur effect, along with its mechanism and important applications.
Table of Content
- Pasteur Effect Definition
- What is the Pasteur Effect?
- Causes of Pasteur Effect
- Mechanism of Pasteur Effect
- Pasteur Effect in Yeast
- Reverse Pasteur Effect
- Negative Pasteur Effect on Fermentation
- Factors Influencing Pasteur Effect
- Examples of Pasteur Effect
- Difference Between the Crabtree Effect and the Pasteur Effect
- Importance of Pasteur Effect
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