Abstract
IN what way and by what mechanism is the sugar molecule transformed in the cell under anaerobic conditions into its biological end-products, alcohol and carbon dioxide in the case of yeast, or lactic acid in the case of muscle? The different kinds of anaerobic breakdown of carbohydrate are so closely related, the anaerobic formation of lactic acid especially offers so many analogies to alcoholic fermentation, that the discussion of one will throw much light on the other.
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MEYERHOF, O. The Intermediary Reactions of Fermentation*. Nature 141, 855–858 (1938). https://doi.org/10.1038/141855a0
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DOI: https://doi.org/10.1038/141855a0
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Otto Meyerhoft †
Ergebnisse der Physiologie Biologischen Chemie und Experimentellen Pharmakologie (1952)