Abstract
Experiments on the oxidative fermentation of glucose were carried out with a number of coli-aerogenes bacteria, and remarkable differences were pointed out among the yields of their fermentation products.
The types of fermentation observed by shaking cultures of the bacteria were described as follows: α-ketoglutaric acid-, pyruvic acid-, acetic (pyruvic) and α-ketoglutaric acids- fermentations, and the complete oxidation to CO2 and H2O. α-Ketoglutaric acid was obtained in a good yield (50-40%), from glucose in case of α-ketoglutaric acid fermentation.
