:Part VII. Effect of o-vanillin on respiration and fermentation of Saccharomyces rouxii

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This paper deals with effect of o-vanillin on the metabolic properties of S. rouxii grown aerobically in media containing o-vanillin. From the results of manometric studies using glucose as a substrate, it was found that the QCO2 of cells grown in a medium containing o-vanillin(referred to as "o-vanillin-cells") was higher than that of cells grown in an o-vanillin-free medium of the same age. On the contrary, the QO2 was lower in the former than the latter. Although the QCO2 and QO2 of both types of cells depended on their age, their R. Q.(QCO2/QO2) were almost constant. The R. Q. of "o-vanillin-cells" ranged from 2.8 to 3.7, and those of the cells grown in the o-vanillin-free medium were about 1.5. The QN2CO2 of "o-vanillin-cells" was also higher and the increase of QCO2 in these cells was due to enhancement of alcoholic fermentation ability. Moreover, when pyruvate was used as a substrate, the QO2 of o-vanillin-cells" was lower than that of the cells grown in the o-vanillin-free medium. Subsequently, it was recognized that alcohol dehydrogenase activity and pyruvate decarboxylase activity of "o-vanillin-cells" were higher than that of the cells from the o-vanillin-free medium.
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