LEwis, M. J. (University of California, Davis), AND H. J. PHAFF. Release of nitrogenous substances by brewer's yeast. IV. Energetics in shock excretion of amino acids. J. Bacteriol. 89:960-966. 1965.-When suitably grown yeast cells are suspended in a solution of fermentable sugar, amino acids from the internal pool are rapidly released from the cells, a phenomenon referred to as shock excretion. After approximately 2 to 3 hr, in the presence of excess sugar, the amino acids are almost

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... reabsorbed. This observation has been further studied with particular reference to the energyyielding reactions of the cell. It has been established that amino acid release increases more rapidly with a rise in incubation temperature than does fermentation rate. Amino acid release cannot be inhibited by the common uncouplers of adenosine triphosphate synthesis (azide, arsenate, or 2,4-dinitrophenol) at concentrations adequate to prevent