Question: A fatty acid such as butyrate cannot be fermented in pure culture, although its anaerobic catabolism under other conditions occurs readily. How do these conditions

A fatty acid such as butyrate cannot be fermented in pure culture, although its anaerobic catabolism under other conditions occurs readily. How do these conditions differ, and why does the latter allow for butyrate catabolism? How then can butyrate be fermented in mixed culture?

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