Around the 1920s, Otto Heinrich Warburg and his group concluded that deprivation of glucose and oxygen in tumor cells leads to lack of energy resulting in cell death. Biochemist Herbert Grace Crabtree further extended Warburg's research by discovering environmental or genetic influences. Crabtree observed that yeast, Saccharomyces cerevisiae, prefers glycolysis leading to ethanol production over oxidative phosphorylation in aerobic conditions and presence of high concentration of glucose - Crabtree effect.