FERMENTATION OF GLUCOSE BY SUSPENSIONS OF ESCHERICHIA COLI

Abstract

The claim of Rona and Nicolai, based on manometric expts., that aerobically grown cells of E. coli ferment glucose with the production of 2 moles of lactic acid per mole of sugar could not be confirmed. Instead, the present manometric expts. show that 2.5 moles of acid are formed. Chemical analyses demonstrate that 0.8 moles each of ethanol and of acetic acid, 1.2 moles of formic acid, 0.2 moles of lactic acid and 0.4 moles of succinic acid are produced in the fermentations. These end products, in the amts. formed, account completely for all the glucose dissimilated. The pH greatly influences the yields of metabolic products, especially lactic acid, in fermentations conducted in phosphate, but not in those in bicarbonate buffer.