The effects of certain chemical compounds upon the course of gas production by baker's yeast
The effects of certain chemical compounds upon the course of gas production by baker's yeast
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DOI：
10.1128/jb.18.4.247-264.1929
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发表时间：
1929-10-01
影响因子：
3.2
通讯作者：
Branham, SE
中科院分区：
文献类型：
--
作者：
Branham, SE
一种简单的气体计已经被设计出来，在这种气体计中，酵母产生的二氧化碳可以相当精确地测量，并且可以观察到发酵的过程。这种装置提供了一种研究在多种因素影响下发酵过程中一些有趣阶段的方法。对于所研究的每一种化学物质，发酵完全被抑制的浓度都很容易确定。高稀释的化合物在更大的浓度下抑制了这种活性，这明显刺激了二氧化碳的产生，产生的气体总量经常远远超过等量的未添加化学物质的酵母糖混合物所产生的气体总量。用频繁的读数绘制的曲线表明，这种增加的发酵通常发生在稀释后，在一段时间内肯定抑制了活性。在某些情况下，在稀释度过高而无法发挥任何抑制作用的情况下，有短暂的初始刺激。一些化合物在任何稀释度下都没有增加发酵的阶段。所提供的数据表明，单个化学物质的作用是有特点的，相关化合物对酵母的作用方式也相似。
A simple gasometer has been devised in which CO2 production by yeasts can be measured with a fair degree of accuracy, and the course of fermentation observed. This apparatus offers a means of studying some interesting phases of the process of fermentation under the influence of many agents. The concentration at which fermentation is completely inhibited has been readily determined for every chemical studied. An apparent stimulation of CO2 production by high dilutions of compounds that inhibited this activity in greater concentrations often occurred, the total amount of gas produced frequently being far in excess of that evolved by an equal amount of the yeast-sugar mixture to which no chemical had been added. Curves plotted with readings made at frequent intervals show that this increased fermentation commonly occurred in dilutions that had definitely inhibited activity for a time. In some instances there was a transient initial stimulation in dilutions too high to exert any inhibitory effect. A few compounds showed no phases of increased fermentation in any dilutions. The data presented indicate that the effect of individual chemicals is characteristic, and that related compounds act on the yeast in a similar way.