Butyric acid fermentation

Butyric acid fermentation (B.) is a process in which butyric acid is formed as a result of the enzymatic breakdown of carbohydrates. This phenomenon can occur in a variety of environments, including living organisms, plants and food.

Butyric acid fermentation can be caused by various microorganisms such as bacteria, yeast and mold. In the case of foods, butyric acid fermentation is usually caused by anaerobic bacteria that cannot grow in the presence of oxygen.

The fermentation process of butyric acid usually leads to food spoilage. Butyric acid, which is formed as a result of fermentation, has an unpleasant odor and taste, which makes food inedible. Additionally, butyric acid can cause digestive problems in people who eat spoiled foods.

To prevent butyric acid fermentation, it is necessary to follow food storage rules and use preservatives such as vinegar or salt. You can also use special food processing methods, such as pasteurization or sterilization, to kill bacteria that cause fermentation.

Butyric acid fermentation is a bacterial biological phenomenon that occurs in liquid foods containing fat upon contact with aerobic species of microorganisms. During butyric acid fermentation, butyric acid is produced - an oily liquid with an unpleasant odor and taste. This occurs with the participation of lactic acid bacteria (Lactobacillus plantarum, Lb. acidophilus, etc.) and propionic acid bacteria.

Fermentation can occur in products such as butter, milk, fermented milk drinks, yoghurts, milkshakes, some types of soft cheeses, wine, beer, cottage cheese and others. This process can lead to the development of diseases due to improper storage or preparation of the product, causing spoilage or unpleasant taste for consumers. That's why

Butyric acid fermentation is a type of alcoholic fermentation that occurs as a result of the action of microorganisms on carbohydrates that form butyric acid as the main product. It is observed when the concentration of carbon dioxide increases during food spoilage, which leads to the formation of toxic substances. Butyric acid is formed due to the reduction of acetaldehyde in the presence of catalase (vitamin B). Butyric acid bacteria require free carbohydrates to reproduce.