vˌɛɹɪˈeɪʃənz ʌv mˈɪkst ˈæsɪd fɜːməntˈeɪʃən əkˈɜːɹ ɪn ɐ nˈʌmbɚɹ ʌv bæktˈɪɹiəl spˈiːsiːz, ɪŋklˈuːdɪŋ bæktˈɪɹiəl pˈæθədʒənz sˈʌtʃ ɐz hˈiːməfˌɪləs ˈɪnfluːənzˌiː wˌɛɹ mˈoʊstli ˈæsɪtˌeɪt ænd səksᵻnˈeɪt ɑːɹ pɹədˈuːst ænd lˈækteɪt kæn sˈɜːv æz ɐ ɡɹˈoʊθ sˈʌbstɹeɪt.
Variations of mixed acid fermentation occur in a number of bacterial species, including bacterial pathogens such as Haemophilus influenzae where mostly acetate and succinate are produced and lactate can serve as a growth substrate.