Rossi, Antonio

Hemoglobin and Myoglobin Alessandro Rossi Fanelli, Eraldo Antonini, and Antonio Caputo... 

Butyric acid is a carboxylic acid also classified as a fatty acid. It exists in two isomeric forms as shown previously, but this entry focuses on n-butyric acid or butanoic acid. It is a colorless, viscous, rancid-smelling liquid that is present as esters in animal fats and plant oils. Butyric acid exists as a glyceride in butter, with a concentration of about 4% dairy and egg products are a primary source of butyric acid. When butter or other food products go rancid, free butyric acid is liberated by hydrolysis, producing the rancid smell. It also occurs in animal fat and plant oils. Butyric acid gets its name from the Latin butyrum, or butter. It was discovered by Adolf Lieben (1836—1914) and Antonio Rossi in 1869. 

By Giovanni Ronca, Antonio Lucacchini, and Carlo Alfonso Rossi... 

Antonio GV, Pinelli D, Rossi M, Fajner D, Magelli F, Matteuzzi D (1996) Production of L(-h) and D(—) LA isomers by Lactobacillus casei subsp. casei DSM 20011 and Lactobacillus coryniformis subsp. toiquens DSM 20004 in continuous fermentation. J Ferment Bioeng 81 (6) 548-552. doi 10.1016/0922-338X(96)81478-4... 

---