Effects of strain, pH, source of carbohydrate, and intermediate fermentations on propionic and acetic acid production were studied with ten strains of Propionibacterium shermanii. Sodium lactate stimulated acid production for all strains, reaching a maximum in two days, as compared to eight days for lactose. The lactate medium yielded five to six times more total acids than the succinate, and twice more than the pyrnvate. It was suggested that lactate may be the precursor of the propionate. Editor.
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El-hagarawy et al. (1957) studied this question.
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