Mechanism of propionic acid formation in bacterial fermentation


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ABSTRACT IN the course of a study of the microflora of the rumen of sheep, an interesting anaerobic micrococcus was isolates from lactate enrichment cultures. It failed to ferment sugars but


produced acetic and propionic acids, carbon dioxide and hydrogen from lactate and pyruvate. It was shown to be similar to _Veillonella gazogenes_ obtained from Dr. A. R. Prevot of the


Pasteur Institute, and to _Micrococcus lactilyticus_ supplied by Dr. E. Foubert, jun.1. Access through your institution Buy or subscribe This is a preview of subscription content, access via


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* Learn about institutional subscriptions * Read our FAQs * Contact customer support SIMILAR CONTENT BEING VIEWED BY OTHERS EFFECTS OF RUMINAL LIPOPOLYSACCHARIDES ON GROWTH AND FERMENTATION


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ACIDOSIS CHALLENGE Article Open access 13 May 2022 MICROBIAL DIVERSITY ANALYSIS AND ISOLATION OF THERMORESISTANT LACTIC ACID BACTERIA IN PASTEURIZED MILK Article Open access 29 November 2024


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Medicine_", 233 (University of Wisconsin Press, 1948). Google Scholar  Download references AUTHOR INFORMATION AUTHORS AND AFFILIATIONS * Department of Biochemistry and Agricultural


Research Council Unit of Animal Physiology, Cambridge A. T. JOHNS Authors * A. T. JOHNS View author publications You can also search for this author inPubMed Google Scholar RIGHTS AND


PERMISSIONS Reprints and permissions ABOUT THIS ARTICLE CITE THIS ARTICLE JOHNS, A. Mechanism of Propionic Acid Formation in Bacterial Fermentation. _Nature_ 164, 620–621 (1949).


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