Mention the scientific name of the …

Butyric acid also known under the systematic name butanoic acid. Butyric acid is found in animal fat and plant oils, bovine milk, breast milk, butter, parmesan cheese, and as a product of anaerobic fermentation (including in the colon and as body odor, and vomit). Butyric acid has a taste somewhat like butter and an unpleasant odor. Butyrate is produced as end-product of a fermentation process solely performed by obligate anaerobic bacteria. Butyric Acid is a saturated short-chain fatty acid with a 4-carbon backbone. Butyric acid is commonly found in esterified form in animal fats and plant oils. The main species responsible for the production of vinegar belong to the genera Acetobacter, Gluconacetobacter, Gluconobacter and Komagataeibacter because of their high capacity to oxidise ethanol to acetic acid and high resistance to acetic acid. Acetic acid is a weak organic acid and its most common source is vinegar. It can also be prepared by oxidation of aldehydes and aerobic fermentation of carbohydrates. Anything you can let sour, as long as it'll undergo alcoholic fermentation first. Usually it's been vinegar, that is, sour wine. Acetic acid bacteria (AAB) are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation. The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae.