It has been observed that when the sugar source changes in a growth medium, the growth rate of yeast vary widely in response. So
me strains of yeast are slow to induce catabolic operons while other strains quickly synthesize proteins to process the new sugar. What might be one explanation for this difference in the growth rate of the strains?
Answer: Catabolic inhibition techniques of operons for utilization of different sugars may differ among various strains of yeast, thereby favoring initiation of transcription in one yeast strain over another depending on the sugar.
