| Display title | Biology:Crabtree effect |
| Default sort key | Crabtree effect |
| Page length (in bytes) | 6,479 |
| Namespace ID | 3026 |
| Namespace | Biology |
| Page ID | 682205 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>NBrush |
| Date of page creation | 19:05, 10 February 2024 |
| Latest editor | imported>NBrush |
| Date of latest edit | 19:05, 10 February 2024 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | The Crabtree effect, named after the English biochemist Herbert Grace Crabtree, describes the phenomenon whereby the yeast, Saccharomyces cerevisiae, produces ethanol (alcohol) in aerobic conditions at high external glucose concentrations rather than producing biomass via the tricarboxylic acid (TCA... |
