-
preferably for
butyric acid or
butanol production. The most
common species used for
probiotics is the
Clostridium butyri****. Highly-
fermentable fiber residues...
- However, more
exotic compounds can be
produced by fermentation, such as
butyric acid and acetone.
Fermentation products are
considered waste products,...
- (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ];
Swedish for 'sour herring') is
lightly salted,
fermented Baltic Sea
herring traditional to
Swedish cuisine since at
least the 16th...
- 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...
-
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...
-
important are: The
input matter is
fermented by
specialist bacteria, not decomposed.[dubious – discuss] The
fermented matter is fed
directly to
field or...
- well in oxygen.
Circa 1880, in the
course of
studying fermentation and
butyric acid synthesis, a
scientist surnamed Prazmowski first ****igned a binomial...
- 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...
- anaerobic,
variably spore-forming
bacteria in the
order Eubacteriales that
ferment diverse plant polysaccharides to short-chain
fatty acids (butyrate, acetate)...
