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Acetobacter species turn ethanol into pungent vinegar
Two-stage fermentation converts sugar first into alcohol and then into acetic acid
Vinegar production requires a two-step biochemical process. First, yeasts ferment plant sugars from fruit or malt into ethanol. Second, aerobic acetic acid bacteria from the genus Acetobacter convert ethanol into acetic acid and water. The resulting acidity gives vinegar its sharp sour taste and antimicrobial preserving properties.
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Tags: vinegar, fermentation, acid
Acetobacter species turn ethanol into pungent vinegar: the short answers
- Where does this come from, and can I check it?
- Two-stage fermentation converts sugar first into alcohol and then into acetic acid. The figure is taken from Encyclopaedia Britannica, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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