ENTHALPY CHANGES ASSOCIATED WITH THE LACTIC FERMENTATION OF GLUCOSE

AUTOR(ES)

Forrest, W. W.

RESUMO

Forrest, W. W. (University of Adelaide, Adelaide, South Australia), D. J. Walker, and M. F. Hopgood. Enthalpy changes associated with the lactic fermentation of glucose. J. Bacteriol. 82:685–690. 1961.—The heat produced during the fermentation of glucose by growing cultures and by washed cells of Streptococcus faecalis has been measured by direct calorimetry. The heat production of growing cultures gives a direct measure of the rate and amount of growth which has occurred. The enthalpy change when glucose is fermented essentially to lactic acid at 37 C is −29.1 cal per mmole of glucose, which is in agreement with the calculated value for the mixture of products formed.

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