title: Influence of different levels of redox potential on fermentative products formed by Bacteroides fragilis.
authors.affiliation: Department of Microbiology, Faculty of Medicine, Université Laval, Québec, Canada.
authors.forename: M
authors.initials: M
authors.lastname: Goldner
authors.forename: N
authors.initials: N
authors.lastname: Mingot
authors.forename: J P
authors.initials: JP
authors.lastname: Emond
authors.forename: A
authors.initials: A
authors.lastname: Dublanchet
mesh_terms: D019342:Acetic Acid / Q000378:metabolism; D001441:Bacteroides fragilis / Q000378:metabolism*; D005285:Fermentation; D019344:Lactic Acid / Q000378:metabolism; D010084:Oxidation-Reduction; D019289:Pyruvic Acid / Q000378:metabolism; D019802:Succinic Acid / Q000378:metabolism
chemical_list: D019344:Lactic Acid; D019289:Pyruvic Acid; D019802:Succinic Acid; D019342:Acetic Acid