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Updated: September 19, 2025
If the changes in lactic, alcoholic and butyric fermentations are due to minute living organisms, why should not the same tiny creatures make the changes which occur in the body in the putrid and suppurative diseases?
From a consideration of all the facts detailed in this section we can have no hesitation in concluding that, on the one hand, in cases of butyric fermentation, the vibrios which abound in them and constitute their ferment, live without air or free oxygen; and that, on the other hand, the presence of gaseous oxygen operates prejudicially against the movements and activity of those vibrios.
In a fermentation of glycerine in a mineral medium the glycerine was fermenting under the influence of butyric vibrios after we had determined the, we may say, exclusive presence of lenticular vibrios, with refractive corpuscles, we observed the fermentation, which for some unknown reason had been very languid, suddenly become extremely active, but now through the influence of the ordinary vibrios.
Butyric acid is a common ingredient in old milk and in butter, and its formation by bacteria was historically one of the first bacterial fermentations to be clearly understood. It can be produced also in various sugar and starchy solutions. Glycerine may also undergo a butyric fermentation.
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