Table 4.

Organic acid production by Aneurinibacillus aneurinilyticus CKMV1 in Pikovskaya's broth after 72 h of incubation.

Organic acid	Retention time (min)	Percentagea
Gluconic acid	7.48	1.34
2-Ketogluconic acid	14.76	0.24
Formic acid	9.81	0.10

^a$\frac{\text{Area the unknown sample}}{\text{Area the known sample}}\times \text{conc. of standard}(\%)$.