The phosphorylation of carbohydrate in living cells

Abstract

In the normal "resting" yeast cell hexosediphosphate is present in small amts., approx. 1 mg. of P per 100 g. yeast. During the fermentation of hexoses by living yeast the organic P present in the yeast is increased by about 30 mg. of P per 100 g. yeast, of which at least 10 mg. of P are hexosediphosphate. This ester was identified and estimated by the formation of the crystalline phenylhydrazine salt of 6-phosphoglucosazone. When the fermentation of sugars was inhibited by the addition of NaF, phosphoglyceric acid in amount equal to 7 mg. of P per 100 g. was isolated from the fresh yeast.