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Mc.4rd!f dleiiiorial Lnhorntorx, .Ilcdirnl Srhool, Z;iiiver.yity of Wiscoitsiiz, illadison, niid I?o_tfiiinnn-I~ Roc-hc, In(., .Victlcy, S . J .

75gen, glycerol, or 2,3-butylene glycol could be detected, and only traces of acetyl methyl carbinol or diacetyl could be shown. A fair carbon and hydrogen balance5 was obtained for the fermentation of glucose in a medium initially containing 326 mg glucose, 45 mg Difco yeast extract, 3 mg proline, 3 mg phenylalanine, 1.5 mg cystine, 1 mg isoleucine, 1 mg valine, 45 mg NH4C1, 45 mg MgSO4 7 HzO, 2 mg CaC12, and 1 mg FeCI3 per 100 cc of 0.05 M Sorensen phosphate buffer at pH 7.5. During the fermentation the medium was neutralized at intervals with 5 Doudoroff, JI., J . Bird., 1942, 4.4; 461. NaOH, until all of the sugar had disappeared. The results are presented in Table I.Although the carbon recovery appears to be satisfactory, the ratio of two-carbon to onecarbon derivatives (see 5 ) is extraordinarily high for an ordinary fermentation, being approximately 3.2. This might indicate that a portion of the one-carbon derivatives remains unaccounted for (as unidentified products in the medium or in the bacterial) or, perhaps that part of the 2-carbon compounds may arise, not through the splitting of a 3-carbon degradation product of sugar, but by some other method such as the reduction of carbon dioxide.

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