The by-products dis-tribution was markedly different in the recombinants compared tothe parental strain. The final concentrations of acetic acid and lac-tic acid in the recombinant strains’ cultures were lower than thosein the parental strain, while the level of succinic acid was higher(K. pneumoniae/pEtac-dhaT) or lower (K. pneumoniae/pEtac-yqhD)compared to the parental strain, but the differences were relatively small. More ethanol was produced by K. pneumoniae/pEtac-yqhDthan in the wild type;