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[[File:Butyrate pathway.jpeg|thumb|100px|Butyric acid pathway <ref name="Effects on Food Properties">[https://books.google.com/books?id=6SLB1j0rX78C&pg=PA76&lpg=PA76&dq=what+is+obligatory+facultatively+heterofermentative&source=bl&ots=6E4DB8Px_X&sig=PXZTNO4fB3ifCF_qAl5_I4euKmk&hl=en&sa=X&ei=Z-10VZqvFIWyggTInIHYBw&ved=0CCsQ6AEwAw#v=onepage&q=what%20is%20obligatory%20facultatively%20heterofermentative&f=false Fermentation: Effects on Food Properties. Bhavbhuti M. Mehta, Afaf Kamal-Eldin, Robert Z. Iwanski. CRC Press, Apr 12, 2012. Pg 76,77.]</ref>]]
''Clostridium'' species such as ''C. butyicum'', ''C. lactoacetophilum'', ''C. pasteurianum'', etc. produce butyric acid and acetic acid via the butyric acid fermentation pathway. Some species of ''Clostridium'', such as ''C. acetobutylicum'' also produce isopropanol or acetone. Carbon dioxide and ethanol are also produced during butyric acid fermentation, as well as butunol. <ref>[https://books.google.com/books?id=GjRwl1D0tiYC&pg=PA533&lpg=PA533&dq=butyric+acid+pathway&source=bl&ots=e68dMW_N1T&sig=C4v9NYkpuFC9Tq1AADTgJ71EJpw&hl=en&sa=X&ei=tI2HVYW1BLWQsQSngr_ICw&ved=0CG8Q6AEwDg#v=onepage&q=butyric%20acid%20pathway&f=false Principles of Microbiology. R S. Mehrotra. ata McGraw-Hill Education, 2009. Pg 53.]</ref>. ''Butanol'' is a solventy smelling alcohol <ref>[http://pubchem.ncbi.nlm.nih.gov/compound/1-butanol#section=Top PubMed. 1-Butanol. Retrieved 6/21/2015.]</ref>.
==See Also==