Difference between pasteur effect and crabtree effect pointwise note
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The Pasteur effect is an inhibiting effect of oxygen on the fermentation process. ... "The Pasteur effect and the relations between respiration and fermentation.
Named after the English biochemist Herbert Grace Crabtree, the Crabtree effect describes the phenomenon whereby the yeast, Saccharomyces cerevisiae, produces ethanol(alcohol) in aerobic conditions and high external glucose concentrations rather than producing biomass via the tricarboxylic acid (TCA) cycle, the usual process occurring aerobically in most yeasts e.g. Kluyveromyces
Named after the English biochemist Herbert Grace Crabtree, the Crabtree effect describes the phenomenon whereby the yeast, Saccharomyces cerevisiae, produces ethanol(alcohol) in aerobic conditions and high external glucose concentrations rather than producing biomass via the tricarboxylic acid (TCA) cycle, the usual process occurring aerobically in most yeasts e.g. Kluyveromyces
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