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Mechanism of Propionic Acid Formation in Bacterial Fermentation

Nature volume 164, pages 620–621 (1949)Cite this article

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.

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Authors and Affiliations

  1. Department of Biochemistry and Agricultural Research Council Unit of Animal Physiology, Cambridge

    A. T. JOHNS

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  1. A. T. JOHNS
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JOHNS, A. Mechanism of Propionic Acid Formation in Bacterial Fermentation. Nature 164, 620–621 (1949). https://doi.org/10.1038/164620a0

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