Talk:Aerobic fermentation

Wiki Education Foundation-supported course assignment
This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Arobson1.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 16:55, 17 January 2022 (UTC)

Untitled
Overall, this is a great improvement over your previous version. The second sentence of the "driving force" section should have an a in between of and a. In the domestication section you state: “Brewing evolved in the middle ages utilizing S. cerevisiae and other yeast species, which have subsequently been domesticated in the industries of brewing, bread making, and bioethanol production”. This is an unusual sentence because I am not sure what you are trying to communicate. Are you trying to say that the act of brewing started in the Middle Ages, was revolutionized in the Middle Ages by the domestication of S. cerevisiae, or something else entirely? Also, I believe Middle Ages should be capitalized. The tumor cells section could almost be its own section. It seems like such an important application to place under a combined heading.

Crabtree versus Pasteur effects
The article contrasts the Crabtree effect ("repression of normal respiratory metabolism") in yeast with the Pasteur effect ("inhibition of fermentation") in most organisms. Both occur "in the presence of oxygen" and seem to be in some sense opposed. Yet the Pasteur effect was discovered in yeast. Some clarification of their complementarity in yeast would be helpful, perhaps linked to well-known brewing practices such as open top-fermentation of beer (ale), and of grape mush in the initial stage of wine-making, versus closed fermentation e.g. in the later stage of wine-making. Is one effect driven by sugar level and the other by oxygen level?