抄録
The endogenous metabolism in, the course of glucose fermentation by living yeast cells was studied by means of isotope techniques. The addition of glucose to yeast cells resulted a net acceleration of endogenous CO2 output, and before the cells start the fermentation of added substrate a decomposition of a certain cellular fraction was observed in the presence of 2, 4-dinitrophenol. The energetical interpretation of this effect was possible to some extent, but some experimental results do not permit the unitary conclusion.
The source of this endogenous CO2 liberated at the preliminary stage of fermentation was found to be derived from the cold trichloracetic acid-soluble fraction of the cell.
