Many enzymatic reactions are oxidation-reduction reactions in which one compound is oxidized and another compound is reduced. The ability of an organism to carry out oxidation-reduction reactions depends on the oxidation-reduction state of the environment, or its reduction potential (Eh).

Strictly aerobic microorganisms can be active only at positive Eh values, whereas strict anaerobes can be active only at negative Eh values. Redox affects the solubility of nutrients, especially metal ions. Oxygen strongly affects redox potential.
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