scholarly journals Butyric Acid Fermentation in Xylose and Glucose by Clostridium tyrobutyricum

BioResources ◽  
2017 ◽  
Vol 12 (2) ◽  
Author(s):  
Guanghong Luo ◽  
Ling Zhang ◽  
Tianren Chen ◽  
Wenqiao Yuan ◽  
Yingxi Geng
Keyword(s):  
Butyric Acid ◽  
Clostridium Tyrobutyricum ◽  
Acid Fermentation ◽  
Butyric Acid Fermentation

Butyric acid fermentation in a fibrous bed bioreactor with immobilized Clostridium tyrobutyricum from cane molasses

2009 ◽  
Vol 100 (13) ◽  
pp. 3403-3409 ◽  
Author(s):  
Ling Jiang ◽  
Jufang Wang ◽  
Shizhong Liang ◽  
Xiaoning Wang ◽  
Peilin Cen ◽  
...  
Keyword(s):  
Butyric Acid ◽  
Clostridium Tyrobutyricum ◽  
Acid Fermentation ◽  
Cane Molasses ◽  
Fibrous Bed Bioreactor ◽  
Butyric Acid Fermentation

Isolation and detection of Clostridium tyrobutyricum cells in semi-soft and hard cheeses using the polymerase chain reaction

1997 ◽  
Vol 64 (2) ◽  
pp. 311-314 ◽  
Author(s):  
LIEVE HERMAN ◽  
JAN DE BLOCK ◽  
ROLAND VAN RENTERGHEM
Keyword(s):  
Polymerase Chain Reaction ◽  
Butyric Acid ◽  
Causative Agent ◽  
Anaerobic Bacterium ◽  
Clostridium Tyrobutyricum ◽  
Chain Reaction ◽  
Acid Fermentation ◽  
Polymerase Chain ◽  
Considerable Loss ◽  
Butyric Acid Fermentation

Butyric acid fermentation in brine salted, semi-soft and hard cheeses (late blowing) can create considerable loss of product. Clostridium tyrobutyricum, a Gram-positive, sporeforming, anaerobic bacterium, has been identified as the causative agent (Klijn et al. 1995).

Butyric Acid Fermentation during Ensiling of Wilted Maize Stover for Efficient Methane Production

2020 ◽  
Vol 8 (17) ◽  
pp. 6713-6721 ◽  
Author(s):  
Xian Cui ◽  
Hui Sun ◽  
Mostafa Sobhi ◽  
Xinxin Ju ◽  
Jianbin Guo ◽  
...  
Keyword(s):  
Butyric Acid ◽  
Methane Production ◽  
Acid Fermentation ◽  
Maize Stover ◽  
Butyric Acid Fermentation

The effect of wilting on butyric acid fermentation in silage.

1958 ◽  
Vol 6 (3) ◽  
pp. 204-210 ◽  
Author(s):  
G.W. Wieringa
Keyword(s):  
Lactic Acid ◽  
Osmotic Pressure ◽  
Butyric Acid ◽  
Ion Concentration ◽  
Acid Fermentation ◽  
Silage Fermentation ◽  
Lactic Acid Content ◽  
Vitro Development ◽  
Butyric Acid Fermentation

A comparatively slight increase in environmental osmotic pressure inhibited the in vitro development of butyric-acid bacteria [Clostridium spp.], especially with increasing H-ion concentration. Sub-lethal concentrations of salt (NaCl, KCl, Na2SO4) and/or H-ions retarded the start of clostridial development and reduced the quantity of butyric acid produced. In wilted grass silage it was shown that osmotic pressure plays a considerable part in repressing butyric-acid fermentation in the initial stages of silage fermentation. Low temperature (< 20-25 degrees C.), low pH (< 4.2), high lactic-acid content and high osmotic pressure were more harmful to clostridia than to lactic-acid bacteria.-R.B. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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