Hi I am working on a little project in yeast and not part of the yeast field. There are no yeast labs at my school. I have some interesting observations regarding the protein we are studying in yeast. Its only expressed in log phase growth, the knockout yeast is fine, and if we change carbon sources we seem to get more expression of our protein. We have grown them on the following carbon sources: glucose, galactose, sucrose, ethanol, glycerol, and pyruvate and it all appears to have the same trend... the expression of our protein occurs only when the cells are in log phase of growth. Changing the carbon source slows down the growth rate and then we see the longer expression of our protein. We do not see our protein in the inital phase of growth and also it is not present in the steady-state phase (post-log phase). Well we are honestly baffled at this observation and not part of the yeast field or a metabolism lab. Could anyone possibly give an explanation as to what is going on during that log phase growth that's inducing our protein? We've postulated a couple of ideas but don't know if we are in the right ballpark. If any advice pans out we would be willing to share authorship on this paper so we would be very grateful! Any suggestions are welcome!!!