Pasteur Effect Definition
The Pasteur effect is the inhibition of fermentation in microorganisms when exposed to oxygen, leading to a metabolic shift toward more efficient aerobic respiration.
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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