In some classic studies on the fermentation of glucose to ethanol and CO2 by extracts of brewer's yeast, it was observed that inorganic phosphate (Pi) was essential to fermentation; when the supply of inorganic phosphate was exhausted, fermentation ceased before all the glucose was used. Why did fermentation cease when the supply of inorganic phosphate was exhausted?
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In some classic studies on the fermentation of glucose to ethanol and CO2 by extracts of brewer's ye...
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