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Pasteur effect[pa′stər i‚fekt]
a slowing or complete cessation of alcoholic fermentation in the presence of oxygen; first observed by L. Pasteur. The effect also occurs in animals and plant tissues, where O2 inhibits anaerobic glycolysis.
The Pasteur effect involves the transition from anaerobic glycolysis (fermentation) to respiration (the consumption of O2) in the presence of O2, and its significance lies in the fact that the cells switch to a more economical mode of obtaining energy. For a given substrate, approximately 20 times as much energy is extracted during respiration as during fermentation. As a result, the rate of utilization of the substrate, for example, glucose, decreases in the presence of O2. The molecular mechanism of the Pasteur effect apparently consists in the competition between respiration and fermentative glycolysis for adenosine disphosphate (ADP), which is used to form adenosine triphosphate (ATP).
REFERENCESBiokhimiia rastenii. Moscow, 1968. Chapter 10. (Translated from English.)
Schlegel, H. Obshchaia mikrobiologiia. Moscow, 1972. Chapter 8. (Translated from German.)