If I were to take bakers yeast and put it in medium of minimal sugar(whatever quantity that would be) and rice(for a source of starch), could the yeast have a "evolutionary leap" and adapt to use the starch in its environment? I remember reading something similar in a report of E.coli bacteria and citrate adaption, under the heading: Catching evolution red-handed.
The passages in question are so:
"Every night, the bacteria run out of the sugar glucose and go dormant. The following day around noon, a researcher plunges a pipette in and sucks up 1% of the culture to inoculate a fresh flask. Those faster at gobbling up glucose will send more of their descendants to the following day's pipette and, after a few weeks, descendants of the fastest one will be the only ones transferred as the mutation 'sweeps' to fixation."
Under the heading: The rise of Escherichia erlenmeyeri, (bold emphasis mine).
"One morning, at the turn of generation 33,127 according to the lab's log book, a massive increase in turbidity was recorded on the vial labelled Ara-3. The sugar-starved bacteria had suddenly 'discovered' a vast new source of carbon by importing citrate, a pH buffer that had been in the growth media all along, and it sent the population size through the roof. "
So if I understand this correctly, there is evolution going on through the differential reproductive success of the bacteria, via their fitness which is affected by the glucose levels?
This "pressure" caused a type of "hopeful monster" in the form of Escherichia erlenmeyeri, the bacteria that could metabolize citrate, in which it didnt have the means to do so before.
So then could I replicate this concept with baker's yeast and starch metabolism and hope for similar results hypothetically? Or am I misunderstanding this?