Fermentation uptake rate of glucose

Range 7.6 to 21.6 Table - link mmol/g/hour
Organism Bacteria Salmonella typhimurium
Reference Driessen M, Postma PW, van Dam K. Energetics of glucose uptake in Salmonella typhimurium. Arch Microbiol. 1987 Jan146(4):358-61. p.359 table 1PubMed ID3555379
Comments "Glucose was fermented mainly to acetate, ethanol, and formate, and some lactate and succinate (Table 1)."
Entered by Uri M
ID 109672