Aerobic fermentation or aerobic glycolysis is a metabolic process by which cells metabolize sugars via fermentation in the presence of oxygen and occurs through the repression of normal respiratory metabolism. Preference of aerobic fermentation over aerobic respiration is referred to as the Crabtree effect in yeast,[1][2] and is part of the Warburg effect in tumor cells. While aerobic fermentation does not produce adenosine triphosphate (ATP) in high yield, it allows proliferating cells to convert nutrients such as glucose and glutamine more efficiently into biomass by avoiding unnecessary catabolic oxidation of such nutrients into carbon dioxide, preserving carbon-carbon bonds and promoting anabolism.[3]
^De Deken, R. H. (1966). "The Crabtree Effect: A Regulatory System in Yeast". J. Gen. Microbiol. 44 (2): 149–156. doi:10.1099/00221287-44-2-149. PMID 5969497.
^Piškur, Jure; Rozpędowska, Elżbieta; Polakova, Silvia; Merico, Annamaria; Compagno, Concetta (2006-04-01). "How did Saccharomyces evolve to become a good brewer?". Trends in Genetics. 22 (4): 183–186. doi:10.1016/j.tig.2006.02.002. ISSN 0168-9525. PMID 16499989.
^Heiden, Matthew G. Vander; Cantley, Lewis C.; Thompson, Craig B. (2009-05-22). "Understanding the Warburg Effect: The Metabolic Requirements of Cell Proliferation". Science. 324 (5930): 1029–1033. Bibcode:2009Sci...324.1029V. doi:10.1126/science.1160809. ISSN 0036-8075. PMC 2849637. PMID 19460998.
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