"Section F, G and H"
--
Butyric
fermentation,
the decomposition of various forms of
organic matter, through the agency of a peculiar worm-shaped vibrio,
with formation of more or less butyric acid. It is one of the many
forms of fermentation that collectively constitute putrefaction. See
Lactic fermentation. --
Fermentation by
an unorganized ferment or enzyme.
Fermentations of this class are purely chemical reactions, in
which the ferment acts as a simple catalytic agent. Of this nature
are the decomposition or inversion of cane sugar into levulose and
dextrose by boiling with dilute acids, the conversion of starch into
dextrin and sugar by similar treatment, the conversion of starch into
like products by the action of diastase of malt or ptyalin of saliva,
the conversion of albuminous food into peptones and other like
products by the action of pepsin-hydrochloric acid of the gastric
juice or by the ferment of the pancreatic juice. --
Fermentation theory of disease (Biol. &
Med.),
the theory that most if not all, infectious or zymotic
disease are caused by the introduction into the organism of the
living germs of ferments, or ferments already developed (organized
ferments), by which processes of fermentation are set up injurious to
health.
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