Pasteur Effect

Louis Pasteur found 1861 that in yeast, the increase in cell mass anaerobically is much smaller than aerobically. What is now called ‘the Pasteur effect’ is the generalization that the presence of oxygen decreases the rate of sugar breakdown in yeast. Background: Energy yield in aerobic, complete decomposition of glucose by respiration is much higher than in anerobic decomposition by fermentation, so that anaerobically, much more glucose has to be consumed to provide a similar amount of metabolic energy. 

In the experimental part of the course, the Pasteur effect in baker’s yeast, Saccharomyces cerevisiae, is investigated by determination of glucose concentrations with the GOD/POD test. In the theoretical part, we will elaborate the dissimilatory processes glycolysis, fermentation, oxidative decarboxylation, citric acid  cycle, and oxidative phosphorylation.

Duration: 1 day
Number of participants:
max. 16

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