butyric acid(redirected from Butyric acid fermentation)
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a saturated fatty acid found in butter.
bu·tyr·ic ac·id(byū-tir'ik as'id),
A foul-smelling acid occurring in butter, cod liver oil, sweat, and many other substances. It exists in two forms: normal butyric acid (also written as N-butyric acid), butanoic acid, which occurs in combination with glycerol in cow's butter; and isobutyric acid, 2-methylpropanoic acid, one of the intermediates in valine catabolism, found in combination with glycerol in croton oil and elsewhere.
butyric acid/bu·tyr·ic ac·id/ (bu-tēr´ik)
1. any four-carbon carboxylic acid, either n- butyric acid or isobutyric acid.
2. n- butyric acid, occurring in butter, particularly rancid butter, and in much animal fat.
A colorless organic acid, C4H8O2, occurring in animal milk fats and used in disinfectants, emulsifying agents, and pharmaceuticals. Also called butanoic acid.
butyric acid (C4H7OOH)
a clear, colorless liquid with an odor of rancid butter or vomit that is miscible with water, alcohol, glycerin, and ether. Butyric acid is obtained commercially from 1-butanol by oxidation and can be obtained from carbohydrates by butyric fermentation. It is used in the production of artificial flavors. Also called butanoic acid [byo̅o̅′tənō′ik] propylformic acid.
An oily carboxylic acid which smells like rancid butter, has an acrid taste and a sweetish aftertaste, like ether. It is present in rancid butter, parmesan cheese and vomit, and is produced in anaerobic fermentation by bacteria in the colon and axilla (resulting in body odour). It is used as a flavourant, perfume additive and cattle-feed supplement.
It is believed to have anticarcinogenic activity, especially the derivative, sodium butyrate.
bu·tyr·ic ac·id(byū-tir'ik asid)
An acid of unpleasant odor occurring in butter, cod liver oil, sweat, and many other substances.
butyric acidA water-soluble saturated FATTY ACID occurring in animal milk fats. It has a strong rancid odour.
a saturated 4-carbon fatty acid found in butter.