Pasteur effect

The Pasteur effect describes how available oxygen inhibits ethanol fermentation, driving yeast to switch toward aerobic respiration for increased generation of the energy carrier adenosine triphosphate (ATP).^[1] More generally, in the medical literature, the Pasteur effect refers to how the cellular presence of oxygen causes in cells a decrease in the rate of glycolysis and also a suppression of lactate accumulation. The effect occurs in animal tissues, as well as in microorganisms belonging to the fungal kingdom.^[2]^[3]

^ Lagunas R (1981-01-01). "Is Saccharomyces cerevisiae a typical facultative anaerobe?". Trends in Biochemical Sciences. 6: 201–203. doi:10.1016/0968-0004(81)90073-6. ISSN 0968-0004.
^ "Pasteur effect". The Free Dictionary by Farlex.
^ Dang, Chi Van; Kim, Jung-Whan (2018). "Convergence of Cancer Metabolism and Immunity: An Overview". Biomolecules & Therapeutics. 26 (1): 4–9. doi:10.4062/biomolther.2017.194. PMC 5746032. PMID 29212301.

[:0-1] Lagunas R (1981-01-01). "Is Saccharomyces cerevisiae a typical facultative anaerobe?". Trends in Biochemical Sciences. 6: 201–203. doi:10.1016/0968-0004(81)90073-6. ISSN 0968-0004.

[2] "Pasteur effect". The Free Dictionary by Farlex.

[3] Dang, Chi Van; Kim, Jung-Whan (2018). "Convergence of Cancer Metabolism and Immunity: An Overview". Biomolecules & Therapeutics. 26 (1): 4–9. doi:10.4062/biomolther.2017.194. PMC 5746032. PMID 29212301.

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