Abstract
The α-keto acids produced by 10 oral strains of Eubacterium spp. incubated in a chemically-defined amino acid medium were determined quantitatively by high-performance liquid chromatography. Asaccharolytic species produced larger amounts of α-keto acids than saccharolytic species and characteristically produced α-ketobutyric acid. The species in each group were further differentiated by their ability to produce aromatic and branched-chain α-keto acids. The results support the recent proposal that the classification of certain oral Eubacterium spp. should be reconsidered.
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