butyric acid

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butyric acid

n.
A colorless organic acid, C4H8O2, occurring in animal milk fats and used in disinfectants, emulsifying agents, and pharmaceuticals. Also called butanoic acid.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

butyric acid

(bjuːˈtɪrɪk)
n
(Elements & Compounds) a carboxylic acid existing in two isomeric forms, one of which produces the smell in rancid butter. Its esters are used in flavouring. Formula: C3(CH2)2COOH
[C19 butyric, from Latin būtyrum butter]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

butyr′ic ac′id


n.
either of two isomeric acids having the formula C4H8O2, esp. a rancid liquid occurring in spoiled butter.
[1820–30]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

bu·tyr·ic acid

(byo͞o-tîr′ĭk)
A colorless fatty acid found in butter and certain plant oils. It has an unpleasant odor and is used in disinfectants and drugs.
The American Heritage® Student Science Dictionary, Second Edition. Copyright © 2014 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.butyric acid - an unpleasant smelling fatty acid found especially in butter
saturated fatty acid - a fatty acid whose carbon chain cannot absorb any more hydrogen atoms; found chiefly in animal fats
hydroxybutyric acid, oxybutyric acid - hydroxy derivative of butyric acid
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
Buttersäure
butaanihappovoihappo
acide butyrique
kwas masłowy
smörsyra
References in periodicals archive ?
The lactic acid in the silage from Mo WCW was fermented by Clostridium, which may have been responsible for the secondary fermentation (mainly butyric acid fermentation) at the end of ensiling.
1.45 mol/molglucose was achieved at the 0.4 gL-1 yeast extract condition (2) Hydrogen-consuming function occurred in the latter of the fermentation when the yeast extract concentration was greater than 2.0 gL-1 (3) the yeast extract might cause H2 evolution rapidly happen and end and (4) Butyric acid fermentation was more favorable for bio-hydrogen production.
Butyric acid fermentation from rice straw with undefined mixed culture: Enrichment and selection of cellulolytic butyrate-producing microbial community.