The effect of glucose concentration as a carbon source in the range of 5-20 g/L on the fermentative productions of intra-and extra-cellular ethanol, acetate, formate, oxalate, lactate, and pyruvate, as well as pyruvate decarboxylase in A. orientalis were investigated, depending on the incubation period. Intra-and extra-cellular pyruvate levels increased with rising glucose concentrations up to 15 and 20 g/L of glucose, respectively. In addition, intra-cellular pyruvate levels reached their maximum on the 48th hour in the range of 12.5-20 g/L of glucose, except for 5 and 10 g/L while extra-cellular pyruvate were at the 48th and 60th hours. As a fermentative end product, intra-and extra-cellular ethanol levels increased with increasing glucose concentrations of the growth medium and with incubation period. Activity of pyruvate decarboxylase, one of the key enzymes of the alcoholic fermentation, increased significantly with increasing glucose concentrations up to the 48th hour. Intra-and extra-cellular acetate levels increased significantly with increasing glucose concentrations of the growth medium and reached their maximums on the 48th hour, as was the case also for pyruvate. Intra-cellular formate levels increased up to 15 g/L, while extra-cellular levels increased with increasing glucose concentration. The maximum intra-and extra-cellular lactate levels were determined at 12.5 g/L and 20 g/L of glucose on the 48th hour, respectively. The results suggest that elevated ethanol production suppressed lactate and formate production, supported via possibly formed CO(2). In addition, pyruvate, as well as acetate, were used as carbon sources due to the depletion of glucose contents in the growth medium.