Pasteur effect

This is known as a Pasteur effect.

In clusters of Brettanomyces claussenii a negative pasteur effect has been demonstrated.

The Pasteur effect is an inhibiting effect of oxygen on the fermentation process.

Pasteur also discovered anaerobiosis, whereby some micro-organisms can develop and live without air or oxygen, called the Pasteur effect.

A challenge hypoxia-tolerant fish face is how to produce ATP anaerobically without creating a significant Pasteur effect.

Pasteur showed that by bubbling oxygen into the yeast broth, cell growth could be increased, but fermentation was inhibited - an observation later called the "Pasteur effect".

It is named after Louis Pasteur, the French microbiologist who studied anaerobic microbial fermentation, and is related to the Pasteur effect.

Brettanomyces claussenii (anamorph of Dekkera claussenii) is a wild yeast of the genus Brettanomyces which has a negative pasteur effect.

Contrary to the more commonly invoked Pasteur effect, this phenomenon of preferring the faster growth supporting fermentation is closer to the Warburg effect observed in faster growing tumors.

In 1876, Louis Pasteur demonstrated that yeast, especially bread yeast, can shift its metabolism from fermentation to oxidation in the presence of air, a shift called the Pasteur effect; oxidation is used in commercial production of yeast.