The effects of redox potential used as a control parameter on the process of succinic acid production in batch cultures of Actinobacillus succinogenes NJ113 have been investigated. In batch fermentation, cell growth and metabolite distribution were changed with redox potential levels in the range of -100 to -450 mV. From the results, the ORP level of -350 mV was preferable, which resulted in high succinic acid yield (1.28 mol mol(-1)), high succinic acid productivity (1.18 g L(-1) h(-1)) and high mole ratio of succinic acid to acetic acid (2.02). The mechanism of redox potential regulation was discussed by metabolic flux analysis and the ratio of NADH/NAD(+). We expected that redox potential can be used as a valuable parameter to monitor and control much more anaerobic fermentation production.