Putrefaction

If anti-fouling ( OHG Ful "smelly ", also rot ) triggered by microorganisms under oxygen deficiency decomposition of organic matter is referred to in ecology and thanatology. Often, particularly decompositions are called to form unpleasant odor as rot. Rot is a natural form of the fermentation.

The costs incurred in rot metabolites are mostly self- organics, for example, propionic acid, acetic acid, butyric acid, ethanol and amines. Many of these compounds are volatile and in addition to inorganic products ( ammonia, hydrogen sulfide ) is responsible for the unpleasant odor which arises in decay processes. By the microbial degradation of proteins and amino acids also caused unpleasant smelling, poisonous gases such as ammonia and hydrogen sulfide in animal carcasses and corpses corpse poisons such as cadaverine or putrescine can be formed.

In the natural decay processes play next to oxidative degradation processes of oxygen consumption an important role, because they convert bio-elements such as nitrogen, sulfur or phosphorus from dead organisms useful in plants for mineral materials.

When storing food decaying processes are undesirable because they spoil foods and make them unpalatable. Diseases caused by putrefaction are called sapronoses. Through preservation methods and application of preservatives that prevent or inhibit the metabolism, growth and reproduction of rot pathogens in foods, can the shelf life of foodstuffs.

If sufficient oxygen is available, organic substances are completely broken down into carbon dioxide, water and urea. This process is called decay. The autolysis, however, refers to degradation by the dead body of their own, supra vital enzymes.