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Reference.org
Pasteur effect
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<p>The Pasteur effect describes how available <a href="/facts/Oxygen/acyn6o8r">oxygen</a> inhibits <a href="/facts/Ethanol_fermentation/lpY5qenQ">ethanol fermentation</a>, driving <a href="/facts/Yeast/eGD24nfI">yeast</a> to switch toward <a href="/facts/Cellular_respiration/kb6gpsvL">aerobic respiration</a> for increased generation of the energy carrier <a href="/facts/Adenosine_triphosphate/nB9bwgcU">adenosine triphosphate (ATP)</a>. More generally, in the medical literature, the Pasteur effect refers to how the presence of oxygen causes in a decrease in the cellular rate of <a href="/facts/Glycolysis/a5ApxLoG">glycolysis</a> and suppression of <a href="/facts/Lactic_acid/BsVRFx7s">lactate</a> accumulation. The effect occurs in animal tissues, as well as in microorganisms belonging to the <a href="/facts/Fungus/BHo5DP59">fungal</a> <a href="/facts/Kingdom_(biology)/QGRKbHos">kingdom</a>. </p>