4051
Further tests showed that , contrary to current belief , the pH decrease in fermenting dough is primarily caused by the production of succinic acid by the yeast instead of carbon dioxide dissolution or bacterial organic acids .
 Chemical: succinic acid; Chemical: carbon dioxide
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: succinic acid; Chemical: carbon dioxide