Azide Inhibition of Anaerobic Assimilation of Glucose by Yeast and Its Application to the Determination of Fermentable Sugar
- 21 April 1944
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 99 (2573) , 327-328
- https://doi.org/10.1126/science.99.2573.327
Abstract
Mano-metric measurements of the total CO2 produced from anaerobic fermentation of known amts. of glucose by washed baker''s yeast in the presence or absence of 10-3 M Na azide showed that the anaerobic assimilation of fermentable sugar was completely stopped by adding the azide. This allowed conversion of all the sugar to CO2 and alcohol.This publication has 5 references indexed in Scilit:
- The effect of selective poisons on the utilization of glucose and intermediate compounds by microorganismsJournal of Cellular and Comparative Physiology, 1943
- On the metabolism of candida albicansJournal of Cellular and Comparative Physiology, 1942
- On the occurrence of fermentative assimilationJournal of Cellular and Comparative Physiology, 1941
- The oxidation and assimilation of acetate by bakers' yeastJournal of Cellular and Comparative Physiology, 1940
- The degradation of energy in the metabolism of yeast cellsJournal of Cellular and Comparative Physiology, 1938