Butyric Fermentation


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butyric fermentation

[byü′tir·ik fər·mən′tā·shən]
(biochemistry)
Fermentation in which butyric acid is produced by certain anaerobic bacteria acting on organic substances, such as butter; occurs in putrefaction and in digestion in herbivorous mammals.

Butyric Fermentation

 

the fermentation of carbohydrates (for example, starch), certain alcohols, and organic acids, yielding butyric acid, acetic acid, CO2, and H2; a basic fermentative process.

Butyric fermentation is effected by bacteria of the genus Clostridium (for example, by the motile sporiferous anaerobic bacterium C. butyricum). Some species, such as C. butylicum, form butyl and isopropyl alcohol, in addition to the acids and gases indicated, through the fermentation of glucose. Butyric fermentation causes defects in cheese (unpleasant odor, air holes) and silage spoilage.

REFERENCE

Rose, A. Khimicheskaia mikrobiologiia. Moscow, 1971. (Translated from English.)
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