Definition of butyric ferment. Meaning of butyric ferment. Synonyms of butyric ferment

Here you will find one or more explanations in English for the word butyric ferment. Also in the bottom left of the page several parts of wikipedia pages related to the word butyric ferment and, of course, butyric ferment synonyms and on the right images related to the word butyric ferment.

Definition of butyric ferment

butyric ferment
Ferment Fer"ment, n. [L. fermentum ferment (in senses 1 & 2), perh. for fervimentum, fr. fervere to be boiling hot, boil, ferment: cf. F. ferment. Cf. 1st Barm, Fervent.] 1. That which causes fermentation, as yeast, barm, or fermenting beer. Note: Ferments are of two kinds: (a) Formed or organized ferments. (b) Unorganized or structureless ferments. The latter are also called soluble or chemical ferments, and enzymes. Ferments of the first class are as a rule simple microscopic vegetable organisms, and the fermentations which they engender are due to their growth and development; as, the acetic ferment, the butyric ferment, etc. See Fermentation. Ferments of the second class, on the other hand, are chemical substances, as a rule soluble in glycerin and precipitated by alcohol. In action they are catalytic and, mainly, hydrolytic. Good examples are pepsin of the dastric juice, ptyalin of the salvia, and disease of malt.

Meaning of butyric ferment from wikipedia

- preferably for butyric acid or butanol production. The most common species used for probiotics is the Clostridium butyri****. Highly-fermentable fiber residues...
- (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th...
- will also allow the reaction to proceed more quickly. If propionic acid, butyric acid, and longer monocarboxylic acids are produced, the amount of acidity...
- environments such as mud, fermented foods, and intestinal tracts or ****. Clostridium can ferment carbohydrates into butyric acid, producing byproducts...
- are indigestible and are a source of soluble fiber which may be fermented into butyric acid – a short-chain fatty acid – by butyrate-producing bacteria...
- anaerobic, variably spore-forming bacteria in the order Eubacteriales that ferment diverse plant polysaccharides to short-chain fatty acids (butyrate, acetate)...
- cocci that actively ferment carbohydrates, producing butyric and acetic acids with formic or propionic and/or lactic acids. Fermentable carbohydrates are...
- acid, propionic acid, and butyric acid. Protein and nonstructural carbohydrate (pectin, sugars, and starches) are also fermented. Saliva is very important...
- acids. During the course of winemaking and in the finished wines, acetic, butyric, lactic, and succinic acids can play significant roles. Most of the acids...
- important are: The input matter is fermented by specialist bacteria, not decomposed.[dubious – discuss] The fermented matter is fed directly to field or...