High Quality Content by WIKIPEDIA articles! The Pasteur effect is an inhibiting effect of oxygen on the fermentation process.The effect can be easily explained, as the yeast being facultative anaerobes can produce energy using two different metabolic pathways. While the oxygen concentration is low, the product of glycolysis, (pyruvate), is turned into ethanol and carbon dioxide, and the energy production efficiency is low (2 moles of ATP per mole of glucose). If the oxygen concentration grows, pyruvate is converted to acetyl CoA that can be used in the Krebs Cycle, which increases the efficiency to 38 moles of ATP per mole of glucose.

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