A study on the fundamental mechanism and the evolutionary driving forces behind aerobic fermentation in yeast.

ABSTRACT: Baker's yeast Saccharomyces cerevisiae rapidly converts sugars to ethanol and carbon dioxide at both anaerobic and aerobic conditions. The later phenomenon is called Crabtree effect and has been described in two forms, long-term and short-term effect. We have previously studied under fully controlled aerobic conditions forty yeast species for their central carbon metabolism and the presence of long-term Crabtree effect. We have also studied ten steady-state yeast cultures, pulsed them with glucose, and followed the central carbon metabolism and the appearance of ethanol at dynamic conditions. In this paper we analyzed those wet laboratory data to elucidate possible mechanisms that determine the fate of glucose in different yeast species that cover approximately 250 million years of evoluti

SUBMITTER: Hagman A 

PROVIDER: S-EPMC4305316 | biostudies-literature | 2015

REPOSITORIES: biostudies-literature