Further observations on factors influencing the utilization of citrate by yeast

Abstract

The oxidation of citrate in particulate yeast preparations is stimulated by boiled yeast extract (citrate oxidation factor). This action was shown to be partly due to ammonium salts in whole boiled extract, and entirely due to ammonium salts in fractions of boiled extract described previously. Increased oxidation is accompanied by the combination of considerable amounts of ammonia, chiefly to form glutamic acid.