||Budding yeast Saccharomyces cerevisiae
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||p.5323 left column: "The ability of the yeast Saccharomyces cerevisiae to readily degrade sugars to ethanol and carbon dioxide (CO2) has been utilized by humans for several thousands of years for the fermentation of alcoholic beverages and bread baking. S. cerevisiae ferments sugars even under aerobic conditions when the glucose concentration in the medium exceeds 0.8 mM (primary sources). This causes diauxic growth in aerobic batch cultures: once glucose is consumed, the ethanol is oxidized to CO2 in a second, strictly respiratory growth phase."