What is the Difference Between Pasteur Effect and Crabtree Effect?
🆚 Go to Comparative Table 🆚The Pasteur Effect and Crabtree Effect are both related to the fermentation process in yeast, but they are induced by different factors.
The Pasteur Effect is induced by the lack of oxygen, which inhibits the fermentation process. In the absence of oxygen, yeast cells switch to anaerobic glycolysis, a less efficient energy-producing pathway that results in the production of ethanol as a byproduct. This effect was discovered by Louis Pasteur in the 19th century.
On the other hand, the Crabtree Effect is induced by excess glucose. In this case, yeast produces ethanol in aerobic conditions at high glucose concentrations. This phenomenon is also known as "inverted Pasteur effect" and was suggested by Crabtree, who proposed that pathological overgrowths use aerobic glycolysis as a source of energy and glucose. The Crabtree Effect is observed in glucose-limited chemostat cultures run at a series of dilution rates.
In summary, the key difference between the Pasteur Effect and Crabtree Effect is:
- Pasteur Effect is induced by the lack of oxygen, leading to anaerobic glycolysis and ethanol production.
- Crabtree Effect is induced by excess glucose, leading to ethanol production in aerobic conditions.
Comparative Table: Pasteur Effect vs Crabtree Effect
The Pasteur Effect and Crabtree Effect are two closely related phenomena that involve the inhibition of yeast fermentation in response to certain conditions. Here is a table summarizing the differences between the two effects:
Effect | Induced by | Conditions |
---|---|---|
Pasteur Effect | Lack of oxygen | Inhibition of fermentation when oxygen is not present |
Crabtree Effect | Excess glucose | Fermentation in aerobic conditions at high glucose concentrations |
Both effects are closely related, but the cause for the effect is different. The Pasteur Effect is induced by the lack of oxygen, while the Crabtree Effect is induced by excess glucose.
- Boiling vs Pasteurization
- Tyndallization vs Pasteurization
- Pasteurization vs Sterilization
- Homogenization vs Pasteurization
- Bohr Effect vs Haldane Effect
- Pockels Effect vs Kerr Effect
- Cause vs Effect
- Founder Effect vs Bottleneck Effect
- Founder Effect vs Genetic Drift
- Zeeman Effect vs Paschen Back Effect
- HTST vs UHT Pasteurization Techniques
- Pasteurized vs Unpasteurized Milk
- Inductive Effect vs Mesomeric Effect
- Inductive Effect vs Electromeric Effect
- Compton Effect vs Photoelectric effect
- Blue Crab vs Red Crab
- Bohr Effect vs Root Effect
- Lobster vs Crab
- Tyndall Effect vs Scattering of Light