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“In 1861, Louis Pasteur observed that yeast cultivated under aerobic growth conditions had an increased biomass relative to yeast grown under anaerobic conditions, and that this increase in biomass correlated with a decrease in fermentative metabolism [1]. This observation would become known as the Pasteur Effect; however, it would take nearly a century to provide the metabolic explanations for this observation (e.g., NAD+-dependent activation of isocitrate dehydrogenase and feedback inhibition of phosphofructokinase; [2]).