The intermediate metabolism of propionic acid bacteria

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Abstract
Evidence is presented supporting the intermediate nature of phosphoglyceric, pyruvic, lactic, acetic and succinic acids in the fermentation of glucose by the propionic acid bacteria. A scheme of fermentation is presented in which the pyruvic acid is oxidized to acetic acid and CO2 and reduced through lactic acid to propionic acid. Succinic acid is synthesized from acetic acid and then dissimilated to propionic acid and CO2. CO2 is synthesized to an unknown fermentable compound. Phosphoglyceric acid has been isolated from the propionic acid fermentation.