Abstract
IN their fundamental researches, Warburg and his co-workers1 have described in detail the enzymatic oxidation of glucosemonophosphate to phosphogluconic acid. Furthermore, they found that the oxidation product is easily fermented by yeast macerate. Now, phosphogluconic acid might be a first product of carbohydrate oxidation occurring in a manner different from fermentative breakdown. Then the breakdown of phosphogluconic acid effected by yeast extract might represent a further step in the course of oxidation.
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References
Warburg, Christian und Griese, Biochem. Z., 282, 157 (1935).
Robison and King, Biochem. J., 25, 323 (1931).
Bernhauer und Görlich, Biochem. Z., 280, 367 (1935).
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LIPMANN, F. Fermentation of Phosphogluconic Acid. Nature 138, 588–589 (1936). https://doi.org/10.1038/138588a0
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DOI: https://doi.org/10.1038/138588a0
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