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Forrest , W. W. (University of Adelaide, Adelaide, South Australia), D. J.Walker, and M. F. Hopgood . Enthalpy changes associated with the lactic fermentation of glucose. J. Bacteriol.82: 685–690. 1961.—The heat produced during the fermentation of glucose by growing cultures and by washed cells ofStreptococcus faecalis has been measured by direct calorimetry. The heat production of growing cultures gives a direct measure of the rate and amount of growth which has occurred. The enthalpy change when glucose is fermented essentially to lactic acid at 37 C is −29.1 cal per mmole of glucose, which is in agreement with the calculated value for the mixture of products formed.

ENTHALPY CHANGES ASSOCIATED WITH THE LACTIC FERMENTATION OF GLUCOSE