TABLE 1.

Effects of additives on the composition of the fermentation products after 24 h of incubation in CSL medium containing 1% corn steep liquor and 10% xylose.

Medium or strain	Additive	% of additive remaining	Concn of fermentation products (mM)
			Fumarate	Succinate	Lactate	Formate	Acetate	Ethanol
CSL medium			<0.01	<0.3	9.6	<1.5	<1.0	<1.0
E. coli B (parent)	None		<0.01	53.4	27.7	95.8	91.4	71
E. coli KO11	None		0.03	0.5	12.2	20.1	24.0	150
	Sodium pyruvate (2 mg ml−1)	<5	0.29	0.9	12.1	13.2	27.4	208
	Acetaldehyde (2 × 0.25 mg ml−1)	<5	0.21	0.5	11.1	25.6	26.6	161
	Citric acid (2 mg ml−1)	<5	1.65	0.6	11.8	11.9	27.0	154
	Isocitric acid (2 mg ml−1)	78	<0.01	0.5	11.4	23.5	23.0	140
	Sodium 2-ketoglutarate (2 mg ml−1)	<5	0.28	0.9	12.5	37.8	32.1	193
	Oxaloacetic acid (2 mg ml−1)	10	0.02	0.8	10.8	17.9	20.4	100
	Sodium malate (2 mg ml−1)	6	1.45	0.3	10.9	14.7	17.3	125
	Sodium fumarate (2 mg ml−1)	16	1.22	0.4	10.1	19.7	18.8	110
	Sodium succinate (2 mg ml−1)	100	0.07	13.0	11.3	20.0	22.7	144