It is convenient to divide the true lactic acid bacteria into two natural groups for study of their dissimilative properties. Orla-Jensen (1919) suggested that those bacteria which convert carbohydrates essentially into lactic acid be distinguished from those producing, in addition, substantial quantities of volatile acid and carbon dioxide. Kluyver and Donker (1924) proposed the terms homofermentative and heterofermentative respectively for the two groups.Study of the intermediary dissimilation by the lactic acid bacteria has been confined for the most part to the homofermentative group and little attention has been given to the heterolactic forms.In the present paper a scheme for the dissimilation of glucose by the heterofermentative bacteria is proposed based on the results of quantitative investigations carried out with several representative species.Gayon and Dubourg (1901) have studied the dissimilation of glucose by the heterofermentative lactic acid bacteria. Although descriptions of the organisms were given, no attempt was made to classify or name them. Acetic, lactic, succinic and carbonic acids, ethyl alcohol and glycerol were identified as final products of fermentation. Equations were presented for the formation of the products from glucose. A secondary breakdown of lactic to acetic acid was also suggested. Kayser (1904), Laborde (1904), and Smit (1913) identified the same products found by Gayon

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