Crabtree effect



The aerobic production of ATP, inhibition of cell respiration, and production of ethanol as coupled events that occur when glucose level is raised to increase the amount of glucose-6-phosphate for substrate-level phosphorylation


This phenomenon is initially described by the biochemist Herbert Crabtee (hence the name).

The effect makes the organism such as the yeast Saccharomyces cerevisiae to reduce the demand for oxygen for oxidative phosphorylation.


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