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Updated: June 19, 2025
Finally, there are even certain species that die in the presence of free oxygen, and that can only live by protecting themselves from contact with this gas through a sort of jelly. These are ferments, such as Bacillus amylobacter, or butyric ferment, and B. septicus, or ferment of the putrefaction of nitrogenized substances.
All the types are produced by fermentation processes, different species of bacteria having powers of producing the different types. Butyric acid is another acid for which we are chiefly dependent upon bacteria. This acid is of no very great importance, and its manufacture can hardly be called an industry; still it is to a certain extent made, and is an article of commerce.
The "hospital odor," so well known, is essentially variable in character and chiefly due to an aggregation of cutaneous exhalations. The wards containing women and children are perfumed with butyric acid, while those containing men are influenced by the presence of alkalies like ammonia.
In his later researches, Dr. Brefeld has adopted the method which we have long employed for demonstrating the life and multiplication of butyric vibrios in the entire absence of air, as well as the method of conducting growths in mineral media associated with fermentable substance. We need not pause to consider certain other secondary criticisms of Dr. Brefeld.
We may here be permitted to add, as a purely historical matter, that it was these two observations just described, made successively one day in 1861, on vibrios and bacteria, that first suggested to us the idea of the possibility of life without air, and caused us to think that the vibrios which we met so frequently in our lactic fermentations must be the true butyric ferment.
We are compelled here to admit that vibrios frequently abound in liquids exposed to the air, and that they appropriate the atmospheric oxygen, and could not withstand a sudden removal from its influence. Must we, then, believe that such vibrios are absolutely different from those of butyric fermentations?
We have met with butyric fermentations of lactate of lime which did not yield the minutest trace of hydrogen, or anything besides carbonic acid. They present no special features. Butyl alcohol is, according to our observations, an ordinary product, although it varies and is by no means a necessary concomitant of these fermentations.
From this latter has been gotten a hydrocarbon, C H , conylene, homologous with acetylene, C H . Conine, on oxidation, yields chiefly butyric acid, but among the products of oxidation has been found the pyridine carboxylic acid before referred to.
It remained so for a very long period; but it is now a considerable number of years since a distinguished foreign chemist contrived to fabricate Urea, a substance of a very complex character, which forms one of the waste products of animal structures. And of late years a number of other compounds, such as Butyric Acid, and others, have been added to the list.
But it is not so readily digestible as butter is; is more liable to give rise to the butyric acid fermentations in the stomach; is not nearly so appetizing; and its sale as, and under the name of, butter is a fraud which the law rightly forbids and punishes. Lard. The next most useful and generally used pure fat is lard the rendered, or boiled-down, fat of pork.
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