{"id":41546,"date":"2023-08-03T15:03:47","date_gmt":"2023-08-03T09:18:47","guid":{"rendered":"https:\/\/microbenotes.com\/butyric-acid-fermentation\/"},"modified":"2023-08-03T15:03:47","modified_gmt":"2023-08-03T09:18:47","slug":"butyric-acid-fermentation","status":"publish","type":"post","link":"https:\/\/microbenotes.com\/butyric-acid-fermentation\/","title":{"rendered":"Butyric Acid Fermentation- Definition, Principle, Steps, Uses"},"content":{"rendered":"\n<p><strong>A member of a group of short chains fatty acids (SCFA) of four carbon, Butyric Acid is a volatile compound with a formula CH<sub>3<\/sub>CH<sub>2<\/sub>CH<sub>2<\/sub>COOH, which is naturally produced by bacteria in anaerobic conditions. <\/strong><\/p>\n\n\n\n<p>It is a colorless liquid with an oily texture and unpleasant smell like rancid butter. This compound has proven to be of use in food, chemical, animal feed, and pharmaceutical industries and is an important component of microbial fauna in the mammalian gut. <strong>Commercially important for the manufacturing of flavoring agents and in plastics such as cellulose butyrate. <\/strong>Artificial production of butyric acid is mainly carried out by chemical synthesis via butyraldehyde oxidation.<\/p>\n\n\n\n<p><strong>Butyric Acid, also known as Butanoic acid, is a fatty acid of four carbon chains with a carboxylic functional group attached at the end of a chain.<\/strong><\/p>\n\n\n\n<ul>\n<li>They are commonly available in esterified forms in plant oils and animal fats.&nbsp;<\/li>\n\n\n\n<li>In humans, <strong>they are present in breast milk, in body odor, and in the colon,<\/strong> produced by the bacterial population by fermenting the carbohydrates and dietary fibers consumed.<\/li>\n\n\n\n<li>In commercial products, like <strong>parmesan cheese and rancid butter<\/strong>, impart an important role in taste and aroma.<\/li>\n<\/ul>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_65 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #0a0a0a;color:#0a0a0a\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #0a0a0a;color:#0a0a0a\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/microbenotes.com\/butyric-acid-fermentation\/#butyric-acid-chemical-and-physical-properties\" title=\"Butyric Acid Chemical and Physical Properties\">Butyric Acid Chemical and Physical Properties<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/microbenotes.com\/butyric-acid-fermentation\/#what-is-fermentation\" title=\"What is Fermentation?\">What is Fermentation?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/microbenotes.com\/butyric-acid-fermentation\/#butyric-acid-fermentation\" title=\"Butyric Acid Fermentation\">Butyric Acid Fermentation<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/microbenotes.com\/butyric-acid-fermentation\/#butyric-acid-fermentation-principle\" title=\"Butyric Acid Fermentation Principle\">Butyric Acid Fermentation Principle<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/microbenotes.com\/butyric-acid-fermentation\/#butyric-acid-fermentation-steps\" title=\"Butyric Acid Fermentation Steps\">Butyric Acid Fermentation Steps<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/microbenotes.com\/butyric-acid-fermentation\/#microorganisms-and-inoculum-preparation\" title=\"Microorganisms and Inoculum Preparation\">Microorganisms and Inoculum Preparation<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/microbenotes.com\/butyric-acid-fermentation\/#extractive-measure-batch-fermentation\" title=\"Extractive Measure- Batch Fermentation\">Extractive Measure- Batch Fermentation<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/microbenotes.com\/butyric-acid-fermentation\/#fermentation-by-fed-batch-measure\" title=\"Fermentation by Fed-Batch Measure\">Fermentation by Fed-Batch Measure<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/microbenotes.com\/butyric-acid-fermentation\/#limiting-factors-in-butyric-acid-fermentation\" title=\"Limiting Factors in Butyric Acid Fermentation\">Limiting Factors in Butyric Acid Fermentation<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/microbenotes.com\/butyric-acid-fermentation\/#butyric-acid-applications\" title=\"Butyric Acid Applications\">Butyric Acid Applications<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/microbenotes.com\/butyric-acid-fermentation\/#human-health-and-butyric-acid\" title=\"Human Health and Butyric Acid\">Human Health and Butyric Acid<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/microbenotes.com\/butyric-acid-fermentation\/#conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/microbenotes.com\/butyric-acid-fermentation\/#references\" title=\"References\">References<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"butyric-acid-chemical-and-physical-properties\"><\/span><strong>Butyric Acid<\/strong> <strong>Chemical and Physical Properties<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li>Chemical formula &#8211; CH<sub>3<\/sub>CH<sub>2<\/sub>CH<sub>2<\/sub>COOH<\/li>\n\n\n\n<li>Molecular weight &#8211; 88.11 g\/mol<\/li>\n\n\n\n<li>Corrosive to tissues and metals<\/li>\n\n\n\n<li>Colorless and oily textured liquid.<\/li>\n\n\n\n<li>It tastes like butter.<\/li>\n\n\n\n<li>Soluble in water, alcohol, propylene glycol, and in most oils.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"what-is-fermentation\"><\/span><strong>What is Fermentation?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The process of fermentation has been used as one of the oldest biotechnological tools to produce commercial products like yogurt, wine, beer, cheese, and so much more. <strong>Fermentation word is derived from the Latin word \u2018fervere,\u2019 meaning boiling, due to the evolution of carbon dioxide.<\/strong><\/p>\n\n\n\n<ul>\n<li>In living organisms, fermentation provides an alternate biochemical process of generating energy in the absence of oxygen molecules.&nbsp;<\/li>\n\n\n\n<li>Microorganisms like yeast, bacteria, and fungi use fermentation in anaerobic conditions to transform sugar into ATP, water, alcohol, lactic acid, and CO<sub>2<\/sub>.<\/li>\n\n\n\n<li>Fermentations are of two types: Lactic acid and Alcoholic fermentation. In <strong>Lactic acid fermentation,<\/strong> the substrate for a chemical reaction is \u2018Lactose,\u2019 and the specific end product is \u2018Lactic acid,\u2019 while in <strong>alcoholic fermentation<\/strong> substrate is glucose, and the specific end products are alcohol molecules and carbon dioxide.<\/li>\n\n\n\n<li>Its uses led to the production of food products like bread, yogurt, cheese, kimchi, and more.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"butyric-acid-fermentation\"><\/span><strong><strong>Butyric Acid<\/strong><\/strong> <strong>Fermentation<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Butyric acid has several applications in the food and chemical industries. In the food industry, butyric acid is used as a flavor enhancer to get butter-like tastes, and its esters are used to impart aromas and fruit flavors. To overcome the issue of mass production of butanol, food manufacturers prefer fermentation as a useful biotechnological process.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/microbenotes.com\/wp-content\/uploads\/2022\/06\/Butyric-Acid-Fermentation.jpeg\" alt=\"Butyric Acid Fermentation\" class=\"wp-image-38293\"\/><figcaption class=\"wp-element-caption\">Butyric Acid Fermentation<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"butyric-acid-fermentation-principle\"><\/span><strong><strong>Butyric Acid Fermentation<\/strong><\/strong> <strong>Principle<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>The general principle for mass production of butyric acid via fermentation includes the <a href=\"https:\/\/microbenotes.com\/glycolysis-10-steps\/\" data-type=\"post\" data-id=\"3378\">glycolysis<\/a> of glucose molecules by bacterial strain.<\/strong> The glucose is oxidized to pyruvate and further to acetyl-CoA molecule by the action of the enzyme \u2018pyruvate ferredoxin oxidoreductase.\u2019 Some acetyl-CoA forms acetic acid, while the rest transforms to acetoacetyl-CoA, which is further reduced to butyryl-CoA and finally converted to butyric acid and ATP with the evolution of carbon dioxide.<\/p>\n\n\n\n<p>End products of this process include butyric acid, 3 molecules of <a href=\"https:\/\/microbenotes.com\/atp-adenosine-triphosphate\/\" data-type=\"post\" data-id=\"37327\">ATP<\/a>, water, CO<sub>2<\/sub>, and a small amount of ethanol.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/microbenotes.com\/wp-content\/uploads\/2022\/06\/Principle-of-butyric-acid-fermentation.jpg\" alt=\"Principle of butyric acid fermentation\" class=\"wp-image-38295\"\/><figcaption class=\"wp-element-caption\">Figure: Principle (Pathways) of butyric acid fermentation. Image Source: <a href=\"https:\/\/www.researchgate.net\/publication\/281736101_A_Review_on_Bio-butyric_Acid_Production_and_its_Optimization\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Ajay Kumar Jha et al. 2014<\/a>.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"butyric-acid-fermentation-steps\"><\/span><strong>Butyric Acid Fermentation Steps<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"microorganisms-and-inoculum-preparation\"><\/span><strong>Microorganisms and Inoculum Preparation<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Many bacterial strains, which include species from genera <em>Clostridium, Eubacterium, Butyribacterium, Megasphera, Sarcina, and Fusobacterium,<\/em> anaerobically produce butyric acid.&nbsp;<\/p>\n\n\n\n<ul>\n<li><em>Clostridium<\/em> species have been widely used for commercial purposes due to the specific characteristics they impart, which include chemo-organotrophy, gram positivity, spore formation, and strict anaerobiosis.&nbsp;<\/li>\n\n\n\n<li><strong>Media Preparation<\/strong> &#8211; This medium contains many chemicals such as ammonium sulfate [(NH4)2SO4], manganese II sulfate (MnSO4), potassium dihydrogen phosphate (KH2PO4), and ferrous sulfate (FeSO4), with yeast extract mixed in distilled water at sterile conditions. Glucose is added at different concentrations as a carbon source.<\/li>\n\n\n\n<li>Clostridium butyricum is stored at 4 degrees celsius in a medium containing calcium carbonate and medicinal oil to maintain the anaerobic condition.&nbsp;<\/li>\n\n\n\n<li><strong>Inoculum Preparation<\/strong> &#8211; 10ml of sterile medium is poured into the test tube with <em>C. butyricum<\/em>, incubated for 20 hours at 37 degrees Celsius, and to maintain the pH, CaCO3 (calcium carbonate) is added.<\/li>\n\n\n\n<li>The end products of the metabolic pathways in <em>Clostridium<\/em> species include butyrate, butanol, and acetate, with small amounts of lactate and ethanol as byproducts.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/microbenotes.com\/wp-content\/uploads\/2022\/06\/Procedure-of-Butyric-Acid-Fermentation.jpg\" alt=\"Procedure of Butyric Acid Fermentation\" class=\"wp-image-38294\"\/><figcaption class=\"wp-element-caption\"><strong>Figure: <\/strong>Production of butyric acid from acid hydrolysate of corn husk in fermentation by <em>Clostridium tyrobutyricum<\/em>: kinetics and process economic analysis. Image Source: <a href=\"https:\/\/biotechnologyforbiofuels.biomedcentral.com\/articles\/10.1186\/s13068-018-1165-1\" target=\"_blank\" rel=\"noreferrer noopener\">Zhiping Xiao et al. 2018<\/a>.<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"extractive-measure-batch-fermentation\"><\/span><strong>Extractive Measure- Batch Fermentation<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>This process is performed in a double-walled cylinder with a sample tube and a stirrer and sterilized before the addition of materials.<\/li>\n\n\n\n<li>The working volume of inoculum is 225 ml (10% v\/v) and is prepared in a sterilized medium.<\/li>\n\n\n\n<li>All the sterilized materials are poured into the cylinder, along with the organic phase, which contains Sucrose (sole carbon source), amines, and some emulsifiers like oleyl alcohol.&nbsp;<\/li>\n\n\n\n<li>Anaerobiosis is achieved by sparging carbon dioxide gas into the medium containing the inoculum.<\/li>\n\n\n\n<li>Fermentation is carried out at 37 degrees Celsius, and at regular intervals, samples were taken out for analysis during the whole process.<\/li>\n\n\n\n<li>Butyric acid is extracted from the organic phase in an aqueous solution, and its concentration is measured by gas chromatography.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"fermentation-by-fed-batch-measure\"><\/span><strong>Fermentation by Fed-Batch Measure<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>All the ingredients and procedures are the same as the batch method of fermentation, except for the addition of Sucrose or Glucose at regular intervals.&nbsp;<\/li>\n\n\n\n<li>Sterile conditions are to be maintained during the process to avoid the growth of any pathogens.<\/li>\n\n\n\n<li>The optimum pH maintained is 6.5 for bacterial growth and butyric acid production.<\/li>\n\n\n\n<li>A comparison of fed-batch and batch fermentation led to the conclusion that the fed-batch method showed enhanced butyric acid production with 36.65% increased butyrate substrate than in batch fermentation.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"limiting-factors-in-butyric-acid-fermentation\"><\/span><strong>Limiting Factors in <strong><strong>Butyric Acid<\/strong><\/strong><\/strong> <strong>Fermentation<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li><strong>High sugar and salt concentrations<\/strong> cause osmotic pressure to the bacterial strain leading to the modification in the phospholipid structure of a cell membrane, causing cell mortality.<\/li>\n\n\n\n<li><strong>Butyric acid inhibition<\/strong> &#8211; a phenomenon occurring due to increased production of acid, affecting the cell membrane integrity and metabolic regulation, which leads to arrested fermentation and low productivity of butyric acid.<\/li>\n\n\n\n<li>The productivity of butyric acid is affected by a <strong>pH-controlled medium<\/strong> for the optimum growth and enzyme activity of bacterial species.&nbsp;<\/li>\n\n\n\n<li>The use of <strong>inappropriate nutrients<\/strong> can lead to decreased productivity of butanoic acid. To avoid situations like this one such supplement is CSL (Corn steep liquor), it is a rich source of amino acids, peptides, degradable proteins, and trace elements.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"butyric-acid-applications\"><\/span><strong><strong>Butyric Acid <\/strong><\/strong><strong>Applications<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Butyric acid has many industrial applications owing to its exceptional biochemical features.<\/p>\n\n\n\n<ul>\n<li>As <strong>Bioplastic <\/strong>&#8211; Used in the production of CAB (cellulose acetate butyrate), which is more resistant towards degradation than cellulose acetate, is applied to coatings, paints, and tools.<\/li>\n\n\n\n<li>Esters of butyric acids, such as <strong>methyl butyrate<\/strong>, impart a pleasant aroma that is used in perfumes, disinfectants, and flavorings.<\/li>\n\n\n\n<li>As a<strong> flavoring agent<\/strong> in cheese, beer, and wine.<\/li>\n\n\n\n<li>As <strong>fishing bait<\/strong> due to its powerful odor, which helps in attracting fish.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"human-health-and-butyric-acid\"><\/span><strong>Human Health and Butyric Acid<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li>Circulating butyrate plays a key role in the regulation of immune homeostasis and enhances regulatory T-cells differentiation.<\/li>\n\n\n\n<li>Gut butyrate helps in the inhibition of pro-inflammatory cytokines and protects the integrity of the intestinal epithelial barrier.<\/li>\n\n\n\n<li>Butyric acid produced by colonic bacteria helps in the prevention of colon cancer and ulcerative colitis by increasing energy production and inhibiting cell proliferation.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"conclusion\"><\/span><strong>Conclusion<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Butyric acid is a volatile short-chain fatty acid (SCFA) compound of 4-carbon as the backbone with a carboxylic group at the 4th carbon atom. In humans, it is found in the gut and in the colon, produced anaerobically by the bacterial strain present there, and helps in the prevention of inflammatory-related diseases. Due to their characteristic features, such as distinct taste, flavor, and pleasant aromas, they are industrially mass-produced by fermentation. Two modes of technique can be applied, which include batch and fed-batch measures. Research has shown fed-batch method is more efficient with increased butyric acid production. Industrial applications consist of the production of bioplastic pigments in paints and coatings; flavoring agents in food, medicines, cheese, and alcohol; esters in perfumes and disinfectants.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"references\"><\/span><strong>References<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ol>\n<li>Jiang, Ling, et al. &#8220;Butyric acid: Applications and recent advances in its bioproduction.&#8221; Biotechnology Advances 36.8 (2018): 2101-2117.<\/li>\n\n\n\n<li>The Future of Butyric Acid in Industry &#8211; https:\/\/www.hindawi.com\/journals\/tswj\/2012\/471417\/<\/li>\n\n\n\n<li>butyric acid &#8211; https:\/\/www.britannica.com\/science\/butyric-acid<\/li>\n\n\n\n<li>Qureshi, Nasib, Siqing Liu, and Badal C. Saha. &#8220;Butyric Acid Production by Fermentation: Employing Potential of the Novel Clostridium tyrobutyricum Strain NRRL 67062.&#8221; Fermentation 8.10 (2022): 491.<\/li>\n\n\n\n<li>Butyric Acid &#8211; https:\/\/pubchem.ncbi.nlm.nih.gov\/compound\/Butyric-acid<\/li>\n\n\n\n<li>Fermentation: Humanity\u2019s Oldest Biotechnological Tool &#8211; https:\/\/kids.frontiersin.org\/articles\/10.3389\/frym.2021.568656<\/li>\n\n\n\n<li>Butyric Acid Fermentation- Definition, Principle, Procedure, Uses &#8211; https:\/\/microbenotes.com\/butyric-acid-fermentation\/<\/li>\n\n\n\n<li>Zigov\u00e1, Jana, et al. &#8220;Butyric acid production by Clostridium butyricum with integrated extraction and pertraction.&#8221; Process Biochemistry 34.8 (1999): 835-843.<\/li>\n\n\n\n<li>The Difference Between Batch, Fed-batch and Continuous Processes &#8211; https:\/\/www.infors-ht.com\/en\/blog\/the-difference-between-batch-fed-batch-and-continuous-processes\/<\/li>\n\n\n\n<li>He, Guo-qing, et al. &#8220;Batch and fed-batch production of butyric acid by Clostridium butyricum ZJUCB.&#8221; Journal of Zhejiang University-SCIENCE B 6.11 (2005): 1076-1080.<\/li>\n\n\n\n<li>Butanoic acid &#8211; C4H8O2 &#8211; https:\/\/byjus.com\/chemistry\/butanoic-acid\/<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>A member of a group of short chains fatty acids (SCFA) of four carbon, Butyric Acid is a volatile compound with a formula CH3CH2CH2COOH, which is naturally produced by bacteria &#8230; <a title=\"Butyric Acid Fermentation- Definition, Principle, Steps, Uses\" class=\"read-more\" href=\"https:\/\/microbenotes.com\/butyric-acid-fermentation\/\" aria-label=\"Read more about Butyric Acid Fermentation- Definition, Principle, Steps, Uses\">Read more<\/a><\/p>\n","protected":false},"author":29,"featured_media":41543,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3934],"tags":[6354,1825],"custom":{"td_video":"","featured_image":"https:\/\/microbenotes.com\/wp-content\/uploads\/2022\/06\/Butyric-Acid-Fermentation.jpeg","author":{"name":"Nidhi Dewangan","avatar":"https:\/\/secure.gravatar.com\/avatar\/249d2566ee26a7842c0c6fa23466432f?s=96&d=mm&r=g"},"categories":[{"term_id":3934,"name":"Biotechnology","slug":"biotechnology","term_group":0,"term_taxonomy_id":3934,"taxonomy":"category","description":"<strong>Biotechnology is a branch of biology that deals with the utilization of living beings or living processes for the production of different products that are important for living beings.<\/strong>\r\n<ul>\r\n \t<li>Biotechnology is a fairly emerging discipline that crosses technical processes like manufacturing with biological compounds.<\/li>\r\n \t<li>The discipline utilizes both cellular and biomolecular processes to develop processes and products that improve our lives and the biological system of the planet.<\/li>\r\n \t<li>Biotechnology often overlaps with other fields like immunology, genomics, recombinant technology, and pharmaceutical microbiology.<\/li>\r\n \t<li>Even though biotechnology is viewed as a rather modern concept, it has been widely used throughout history in the form of increasing cultivation, breeding, and therapies.<\/li>\r\n \t<li>In modern times, however, biotechnology makes use of more complex concepts like recombinant DNA technology, plant tissue culture, among others.<\/li>\r\n \t<li>Biotechnology exists in a close relationship with bioinformatics for the exploration, extraction, and production of biological products.<\/li>\r\n \t<li>The production of insulin and antibiotics is one of the most notable examples of biotechnology that supports living beings and protects them from various diseases.<\/li>\r\n \t<li>One of the first uses of biotechnology is in the agricultural area where farmers employed techniques of selective breeding in order to increase the harvest.<\/li>\r\n \t<li>Besides, the production of alcohol and bread by the process of fermentation is another important and commonly used biotechnological technique.<\/li>\r\n \t<li>Four of the most common applications of biotechnology in modern times are made in areas like medicine, agriculture, industries, and the environment.<\/li>\r\n \t<li>Different forms of biotechnological processes like wastewater management are considered imperative for the protection of water sources.<\/li>\r\n \t<li>Plant and animal tissue culture has given new ways to form life which solves the problem of infertility in both plants and animals.<\/li>\r\n \t<li>A branch of biotechnology called, biopharmaceuticals are involved in the utilization of living beings for the production of different therapeutic agents that help in the treatment of life-threatening diseases.<\/li>\r\n<\/ul>","parent":0,"count":29,"filter":"raw","cat_ID":3934,"category_count":29,"category_description":"<strong>Biotechnology is a branch of biology that deals with the utilization of living beings or living processes for the production of different products that are important for living beings.<\/strong>\r\n<ul>\r\n \t<li>Biotechnology is a fairly emerging discipline that crosses technical processes like manufacturing with biological compounds.<\/li>\r\n \t<li>The discipline utilizes both cellular and biomolecular processes to develop processes and products that improve our lives and the biological system of the planet.<\/li>\r\n \t<li>Biotechnology often overlaps with other fields like immunology, genomics, recombinant technology, and pharmaceutical microbiology.<\/li>\r\n \t<li>Even though biotechnology is viewed as a rather modern concept, it has been widely used throughout history in the form of increasing cultivation, breeding, and therapies.<\/li>\r\n \t<li>In modern times, however, biotechnology makes use of more complex concepts like recombinant DNA technology, plant tissue culture, among others.<\/li>\r\n \t<li>Biotechnology exists in a close relationship with bioinformatics for the exploration, extraction, and production of biological products.<\/li>\r\n \t<li>The production of insulin and antibiotics is one of the most notable examples of biotechnology that supports living beings and protects them from various diseases.<\/li>\r\n \t<li>One of the first uses of biotechnology is in the agricultural area where farmers employed techniques of selective breeding in order to increase the harvest.<\/li>\r\n \t<li>Besides, the production of alcohol and bread by the process of fermentation is another important and commonly used biotechnological technique.<\/li>\r\n \t<li>Four of the most common applications of biotechnology in modern times are made in areas like medicine, agriculture, industries, and the environment.<\/li>\r\n \t<li>Different forms of biotechnological processes like wastewater management are considered imperative for the protection of water sources.<\/li>\r\n \t<li>Plant and animal tissue culture has given new ways to form life which solves the problem of infertility in both plants and animals.<\/li>\r\n \t<li>A branch of biotechnology called, biopharmaceuticals are involved in the utilization of living beings for the production of different therapeutic agents that help in the treatment of life-threatening diseases.<\/li>\r\n<\/ul>","cat_name":"Biotechnology","category_nicename":"biotechnology","category_parent":0}]},"_links":{"self":[{"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/posts\/41546"}],"collection":[{"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/users\/29"}],"replies":[{"embeddable":true,"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/comments?post=41546"}],"version-history":[{"count":0,"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/posts\/41546\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/media\/41543"}],"wp:attachment":[{"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/media?parent=41546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/categories?post=41546"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/tags?post=41546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}