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The deprotonated counterpart of butyric acid.

Microbial production of butyric acid or butyrate from suitable organic substrates, sometimes accompanied by carbon dioxide and hydrogen.

The molecular formula is $\boxed{{\mathrm{C}}_4{\mathrm{H}}_8{\mathrm{O}}_2}$, interpreting the vapour density as relative to air. The organic elemental analysis first determines a simpler empirical formula; the vapor-density molar mass measurement then fixes its multiple.

Take 100 mass units of the chemical substance and divide each elemental contribution by its rounded relative atomic mass:The empirical formula is therefore ${\mathrm{C}}_2{\mathrm{H}}_4\mathrm{O}$, with empirical formula mass approximately 44. Its calculated mass percentages are 54.55% carbon, 9.09% hydrogen and 36.36% oxygen. The small discrepancies from the given organic elemental analysis are consistent with rounded experimental data; they should not be converted into large, meaningless integer subscripts.

For equal volumes of ideal gases at equal temperature and pressure, the density ratio equals the molar mass ratio. On the air convention,Doubling ${\mathrm{C}}_2{\mathrm{H}}_4\mathrm{O}$ gives ${\mathrm{C}}_4{\mathrm{H}}_8{\mathrm{O}}_2$; its rounded relative molecular mass of 88 predicts an air-relative vapor density of approximately $88/28.97=3.04$, close to 3.05. If the stated vapor density were instead relative to hydrogen, it would imply a relative molecular mass near 6.1, smaller than the empirical formula mass and incompatible with the analysis. That interpretation cannot describe a pure, undecomposed molecular vapor with the stated composition.

Under the older equivalent weight convention $\mathrm{C}=6$, $\mathrm{O}=8$, $\mathrm{H}=1$, the same composition and formula weight could be written ${\mathrm{C}}_8{\mathrm{H}}_8{\mathrm{O}}_4$. This is a change of notation, not eight modern carbon chemical atoms in the molecule. The result specifies composition and molar mass; it does not distinguish among structural isomers, such as ethyl acetate and butyric acid.

The historical name fermentation covered several transformations of organic matter: alcoholic, lactic, butyric and acetous changes, as well as some processes now classified separately. In modern biochemistry, fermentation more narrowly means energy-yielding metabolism that regenerates oxidized cofactors without requiring an external respiratory electron acceptor. The older use of the word should not be forced into that modern definition.

In alcoholic fermentation, suitable yeast converts a fermentable sugar into ethanol and carbon dioxide. For glucose, the principal net balance isA vessel with an outlet for the evolved gas and a separate receiver illustrates the change: test the carbon dioxide with limewater and identify the volatile alcohol in a separated distillate. Gas evolution alone does not prove that the liquid contains ethanol. Actual yeast cultures also make biomass and minor products; the chemical equation describes the principal conversion. In modern terms, glycolysis supplies ATP, and the reduction leading to ethanol regenerates NAD+ from NADH.

In lactic acid fermentation, an ideal homolactic balance isThe souring of suitable carbohydrate-containing materials, including milk, supplied a familiar historical example. Hydrolysis of lactose supplies monosaccharides, while acid production lowers the pH and can precipitate casein. Casein coagulation is a consequence of the changed conditions, not evidence that the protein has itself been converted into lactic acid. Some organisms instead make additional products, so not every lactic fermentation obeys only this homolactic balance.

In butyric acid fermentation, carbohydrates or lactate can give butyric acid, carbon dioxide and molecular hydrogen. An idealized balance from lactic acid isIt contrasts with the simple homolactic balance because both gaseous products and a different organic acid appear. Mixed cultures and alternative pathways can alter the product distribution; odour is neither a sufficiently specific nor a necessary laboratory test.

Acetous fermentation denotes the conversion of ethanol into acetic acid, as in vinegar production:It depends on oxygen and is now understood as an aerobic microbial oxidation, rather than a fermentation in the narrow biochemical sense. This explains why access to air matters differently here than in the main alcohol-producing stage.

Other older extensions of the word include saccharification or diastatic changes, such as the hydrolysis of starch into smaller sugars by malt enzymes, and sugar inversion, in which sucrose takes up water to form glucose and fructose:The two hexose products have the same elemental formula but different structures. Such hydrolyses prepare substrates for later metabolism; they do not by themselves constitute the alcohol-producing conversion. Viscous fermentation or mucilaginous fermentation described transformations yielding gum-like material and sometimes mannitol; it is an operational historical category without one universal balanced chemical equation. Putrefactive fermentation referred to the decomposition of nitrogen-containing organic matter, including proteolysis and subsequent reactions producing Ammonia, amines and sometimes hydrogen sulfide. It likewise has no single formula covering every mixed substrate and product.

The unifying historical interest is that small amounts of a “ferment” bring about major changes in a large amount of organic substrate. Modern explanation distinguishes organisms, enzymes and metabolic pathways. The later demonstration of fermentation in cell-free yeast juice showed that alcoholic conversion need not require intact living yeast cells in the reacting liquid; that result belongs to 1897, not to knowledge to demand of an 1866 candidate.^[ref]