The effects of oxygen and carbon dioxide in inosine fermentation were investigated from the industrial viewpoint. Oxygen supply at the rate of more than 57:10-7 mole/mi• min was indispensable for maintaining the high productivity of inosine in jar fermentors as well as in shaking flasks. Oxygen deficiency due to insufficient oxygen supply, on the other hand, resulted in the inhibition of inosine production, even though glucose added to the medium was entirely assimilated. In addition to sufficient oxygen supply ventilation was also indispensable since an increased tension of carbon dioxide reduced the inosine-producing capability of the cells.

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