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Mixed acid fermentation is an anaerobic fermentation where the products are three acids (lactate, acetate and formate) as well as ethanol and equal amounts of H2 and CO2. It is characteristic for members of the Enterobacteriaceae family.[1]
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References
- ^ M.Madigan & J. Martinko, 11th edition, (2006) Brock's Biology of Microorganisms, NJ, Pearson Prentice Hall, (p. 352)
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- This page was last modified on 20 December 2007, at 04:13.
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