Biochemistry of plant diseases

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Abstract
Since this fungus produces CO2 and ethyl alcohol, its analogy to yeast as regards the so-called pyruvic acid theory of fermentation has been examined. The sequence in this theory involves methylglyoxal, glycerol, pyruvic acid, acetaldehyde, ethyl alcohol, and CO2. In these studies the 1st named compound was represented by its hydroxy derivative. Each of the above compounds is utilized by the fungus, in most cases very readily. Although ethyl alcohol is not found in all cultures, it is probably formed and then consumed by the fungus in preference to the original compound. Thus the behavior of this fungus fits into the pyruvic acid scheme even better than that of yeast. Although these results do not constitute proof of the theory, there is apparently a rather close analogy between the mechanism of alcoholic fermentation in yeast and in F. lini.

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