Abstract
IT has been shown recently that the chief products of glucose fermentation by Chlorella vulgaris (Pearsall's strain) are acetic acid, lactic acid, hydrogen and a little carbon dioxide1. It was of interest to study the fermentation of glucose labelled with carbon-14 in particular carbon atoms since, from a determination of the distribution of carbon-14 in the molecules of the products, something can be learnt of the fermentation pathway.
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References
Wong, H. A., and Syrett, P. J. (in the press).
Bulen, W. A., Varner, J. E., and Burrell, R. C., Anal. Chem., 24, 187 (1952).
Katz, J., Abraham, S., and Chaikoff, I. L., Anal. Chem., 27, 155 (1955).
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SYRETT, P. Fermentation of Glucose by Chlorella vulgaris . Nature 182, 1734–1735 (1958). https://doi.org/10.1038/1821734b0
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DOI: https://doi.org/10.1038/1821734b0
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