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butyric fermentation |
Also found in: Medical | 0.07 sec. |
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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. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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| The flavor thought to result from butyric fermentation is enhanced during drying, especially if the cherries are not turned frequently, and with extended storage. Salt is added near the end of the mixing to check any lactic or butyric fermentations that may occur. Sour bread -- This is due to lactic or butyric fermentation, caused by lack of cleanliness or too many bacteria in yeast which had a chance to grow by letting the bread stand too long after the yeast ceased to work. |
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