Mechanism of glucose dissimilation by the propionic acid bacteria

Abstract

Further quantitative investigations of the propionic acid fermentation of glucose have shown greater variations in the proportions of end-products than previous investigators had found. New and more complex schemes have been suggested to conform with the exptl. findings. The suggested conversions include: the formation of succinic acid by synthesis, possibly by condensation of 2 molecules of acetic acid; the intermediate dissimilation of succinic acid yielding extra propionic acid and CO2; a condensation of CO2, and a subsequent utilization of the synthesized product. The possibility of part of the glucose splitting into 4- and 2-C compounds still remains.