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Mixed
Acid
Fermentations -
This
fermentation
is
characteristic
of
most
members
of
Enterobacteriaceae
which
dispose
a
part
of
glucose
through
lactic
fermentation
and
a
part
through
another
fermentation
in
which
pyruvate
is
split
without
net
oxidation
or
reduction
to
an
acetyl
group
and
formic
acid.
The
major
end
products
are
pyruvate,
succinic
and
formic
acids
and
this
fermentation
yields
3
ATP
moles
per
mole
of
glucose
fermented.
Most
mixed
acid
fermentations
are
acidic
in
reaction.
At
neutral
pH
or
above,
formate
may
remain
as
such
while
at
pH
6.0
or
less,
formic
acid
is
converted
to
CO2
and
hydrogen.
Certain
anaerobic
bacteria
such
as
clostridia
also
carry
out
a
mixed
acid
fermentation
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