A history of research on yeasts 5: the fermentation pathway

  title={A history of research on yeasts 5: the fermentation pathway},
  author={James A. Barnett},
Introduction . . . . . . . . . . . . . . . . . . . . . . 509 Notes on some of the most exceptional investigators . . . . . . . . . . . . . . . . . . . . . 513 Fermentation by yeast extracts . . . . . . . . . 517 The rôle of phosphates in fermentation . . . . 518 The discovery of NAD and NADP . . . . . . 524 The formation of glycerol in fermentation . . 525 Recognition of an identical glycolytic pathway in yeasts, animals and plants . . . . . 529 Elucidating some enzymes of alcoholic… 

A history of research on yeasts 9: regulation of sugar metabolism 1

A chronology of key events and observations leading to and after the publication of the first reports of the “Pasteur effect” and its publication in “Journal of Experimental Biology” (23 June 1916).

Energy Metabolism by the Yeast Cell

Although studies on the glycolytic pathway began with Pasteur in the mid-nineteenth century and then Buchner with cell-free extracts, during the twentieth century, this research was central for generating major advances in biochemistry together with massive economic applications.

The Genetic Makeup and Expression of the Glycolytic and Fermentative Pathways Are Highly Conserved Within the Saccharomyces Genus

The ability of the yeast Saccharomyces cerevisiae to convert glucose, even in the presence of oxygen, via glycolysis and the fermentative pathway to ethanol has played an important role in its

Engineering synthetic glycolytic pathways in Saccharomyes cerevisiae

It is demonstrated that it is possible to integrally replace an essential metabolic pathway, which is essential for the viability of the cell, and provides a basis for a new, modular approach for metabolic engineering, in which entire metabolic routes can be quickly replaced and optimized.

Evaluation of precursor and cofactor engineering strategies influencing fatty acid metabolism in Saccharomyces cerevisiae

It is proposed that ethanol formation should be avoided in order to optimize XFPK/PTA use and it is suggested that PTA expression negatively affects FA production during ethanol consumption due to low level of AcP during such conditions, leading to net flux from acetyl-CoA to AcP.

Factors involved in anaerobic growth of Saccharomyces cerevisiae

A review of the factors that play a role in the survival in the absence of molecular oxygen and the composition of the cell wall and cell membrane show major differences when aerobic and anaerobic cells are compared.

The Pentose Phosphate Pathway in Yeasts–More Than a Poor Cousin of Glycolysis

The phenotypes of gene deletions and the benefits of their overproduction and modification are described, and future studies on the PPP in K. lactis are proposed to be of special interest for basic science and as a host for the expression of human disease genes.

Factors involved in anaerobic growth of Saccharomyces cerevisiae.

The switch from respiratory metabolism to fermentation has attracted much attention in Saccharomyces cerevisiae, but it has been found that many more factors play a role than previously thought.

Quantification and understanding of the fermentative ability of re-pitched yeast

Brewer’s collect yeast from one fermentation and re-pitch the cells into subsequent fermentations; this process is termed serial re-pitching. Deviations in the serial repitching process often impact

Anaerobiosis revisited: growth of Saccharomyces cerevisiae under extremely low oxygen availability

It is concluded that very few data exist on the physiology of S. cerevisiae under anaerobiosis in the absence of the anaerobic growth factors ergosterol and unsaturated fatty acids.



A history of research on yeasts 2: Louis Pasteur and his contemporaries, 1850–1880

Pasteur's passage from chemistry to microbiology and the problem of distinguishing between activities of whole organisms and of enzymes are explored.

A history of research on yeasts 4: cytology part II, 1950–1990

In conclusion, the role of mitochondria in cell cycle and morphogenesis and its role in human health and disease are still under investigation.

A history of research on yeasts 4: cytology part I, 1890–1950

The aim of this book is to clarify the role of chlamydospores in thesexual reproduction and to explore their role in the development of women's sexual identity.

A history of biochemistry. Part III. History of the identification of the sources of free energy in organisms

This further volume of Professor Florkin's history of biochemistry indicates that it, and presumably the remaining volumes, are intended for the biochemist rather than the historian of medicine.

Factors affecting glycerol production by a newly isolated osmophilic yeast.

The osmophilic yeasts have been of interest since .N-ickerson and Carrol (1945) reported that Zygosaccharomyces acidifaciens produced glycerol in yields up to 22 per cent of the sugar fermented along with ethyl alcohol, acetic and lactic acids, and carbon dioxide.

The alcoholic ferment of yeast-juice. Part III.-The function of phosphates in the fermentation of glucose by yeast-juice

In a previous communication the authors have shown that when a soluble phosphate is added to a fermenting mixture of glucose and yeast-juice the following phenomena are to be observed: (1) The rate

The History of Cell Respiration and Cytochrome

  • S. Goldhor
  • History
    The Yale Journal of Biology and Medicine
  • 1966
The history of cell respiration from Galen and Harvey, Lavoisier and Pasteur, to the now classic but then misunderstood work of MacMunn, and from Keilin's own early work through to the comparatively recent discoveries of the properties and structure of cytochromes is an intensely personal history.

Alcoholic Fermentation

THE appearance of Dr. Harden's “Alcoholic Fermentation” will be warmly welcomed by those engaged in studying problems connected with yeast and the production of alcohol. Dr. Harden's own

The Function of Phosphate in Alcoholic Fermentation.

THE discovery that phosphates play an essential part in alcoholic fermentation arose out of an attempt by the late Dr. Allan Macfadyen to prepare an anti-zymase by injecting Buchner's yeast juice