What is anaerobic breathing in yeast

Regulation and relationship of aerobic and anaerobic degradation in yeast cells

1979 | Biology | Baden-Wuerttemberg

  • Michael Friedman (18), Mannheim
    Liselotte High School, Mannheim
  • Siegfried Labeit (18), Mannheim
    Liselotte High School, Mannheim
  • Dietmar Arnold (18), Mannheim
    Liselotte High School, Mannheim

Regulation and relationship of aerobic and anaerobic degradation in yeast cells

Even simple single-celled organisms can control their metabolism depending on the environmental conditions. Siegfried Labeit, Michael Friedman and Dietmar Arnold were particularly interested in the question of how there can be a balanced regulation between fundamentally different degradation processes, even if the living conditions associated with them can seamlessly merge into one another. The students chose yeast as a test object because it is physiologically very efficient and at the same time has both an aerobic and anaerobic metabolism (respiratory chain or fermentation). The observation of sugar consumption and alcohol formation and the change of influencing parameters (02, CO2, N2, glucose, temperature) provided information about their influence on the equilibrium between fermentation and respiration. So it was shown, inter alia. an inhibiting influence of oxygen. In the opinion of the young researchers, this reaction indicates an allosteric oxygen inhibition of a fermentation enzyme. The hypothesis would be able to better interpret the pasteurizing effect of greatly reduced sugar consumption in the presence of oxygen, which cannot be fully explained quantitatively.

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