Abstract
SUCCINIC and citric acids were found by Wieland and Sonderhoff1 to be products of the dissimilation of acetic acid by yeast under aerobic conditions. But whereas succinic acid was always obtained in a yield of 5 per cent, the yield of citric acid varied; it amounted to 10 per cent only when they used barium acetate.
Similar content being viewed by others
Article PDF
References
Wieland, H., and Sonderhoff, R., Ann., 499, 213 (1932).
Sonderhoff, R., and Deffner, M., Ann., 536, 41 (1938).
Virtanen, A., and Sundman, J., Biochem. Z., 313, 236 (1942).
Lynen, F., and Neciullah, N., Ann., 541, 203 (1939).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
DEFFNER, M., ISSIDORIDIS, A. Influence of Cations in the Production of Citric Acid by Yeast. Nature 159, 879 (1947). https://doi.org/10.1038/159879a0
Issue Date:
DOI: https://doi.org/10.1038/159879a0
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.