Butyric Fermentation

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butyric fermentation

[byü′tir·ik fər·mən′tā·shən]
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.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

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.


Rose, A. Khimicheskaia mikrobiologiia. Moscow, 1971. (Translated from English.)
The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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