Acetic Acid (Vinegar) Fermentation
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4 Terms
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Vinegar is produced by this process.
This is a two
-step process
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- Ethanol Fermentation
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2
- ethyl alcohol is further oxidized to form acetic acid using acetobacter bacteria.
Microbial oxidation of alcohol to acid is an aerobic process.
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Butyric acid Fermentation
characteristic of obligate anaerobic bacteria of genus clostridium.
occurs in retting of jute fibre, rancid butter, tobacco processing and tanning of leather
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Sugar
→
pyruvate (glycolysis)
Note 
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