pH values of the yeast cell

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Abstract
The overall intracellular pH of resting baker''s yeast was determined by 3 methods, a glass electrode method after freezing with liquid air and thawing out, a CO2 method and an acetic acid method. The mean values obtained were 5.80 [plus or minus] 0.02 (18 detns.), 5.81 [plus or minus] 0.05 (6 detns.) and 581 [plus or minus]0.02 (26 detns.) The resting pH of the outer region (cell wall) was determined by the distribution of glyceric acid at various concns. after suspending in glyceric acid solns. The resting value appears to be the same or nearly the same as for the whole cell. When yeast ferments glucose, this outer region becomes markedly acidic and the inner part of the cell more alkaline than in its resting state.
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