The Propionic Acid Fermentation of Lactose.*
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چکیده
Propionic acid was one of the early products observed as resulting from bacterial action. Kearly 70 years ago (1854) Strecker (I) reported it as resulting from a fermentation of mannitol which he had studied, while Pasteur (2) also found propionic acid as one of the products formed in the fermentation of calcium tartrate. As these early observations were not made upon pure cultures, it is impossible to draw from them any definite conclusions concerning the mechanism by which the propionic acid was derived, or the organisms were involved. In his work on microbic fermentation Fitz (3) devoted considerable study to the formation of propionic acid. Among these he noted fermentations of malic and lactic acids from which propionic acid resulted as the chief by-product. From his experimental data Fits conceived these fermentations as proceeding according to the equations:
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