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A mechanistic investigation of the 1,2-addition of carbon dioxide to tungsten-alkyl and -aryl derivatives, namely

Summary. The endproducts formed by Erwinia spp. and other enterobacteria from the anaerobic fermentation of glucose were determined by thin‐layer chromatography and other micromethods. The 71 strains examined fell into 15 mixed acid fermentation end‐product patterns of the sort which are considered to be characteristic of the Enterobacteriaceae. The patterns ranged from the detectable formation by 6 strains of all 7 of the products which were determined (carbon dioxide, succinate, lactate, formate, acetate, 2,3‐butanediol, and ethanol) to the detectable formation by one strain of only two (carbon dioxide and lactate); 32 strains formed 6 of the products; 21 strains formed 5 of the products; 9 strains formed 4 of the products; two strains formed 3 of the products. Each of the named species (nomenspecies) of the genus Erwinia does not, in general, have a characteristic pattern of fermentation endproducts; the nonphytopathogenic enterobacteria share many of the patterns shown by Erwinia spp.

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