The effect of CO2 on the production of succinic acid by Bact. coli commune

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Abstract
Both the rate of formation and the total amt. of succinic acid formed anaerobically from pyruvate by B. coli are increased by increasing the partial pressure of CO2 in the gas phase. With glucose, galactose and pyruvate the rate of succinic acid formation is decreased by removing C02 from the fermentation fluid. There is no significant decrease in the rate of substrate utilization under these conditions. Galactose when fermented in a bicarbonate/CO2 buffer gives rise to 70-80 mols succinic acid per 100 mols galactose.