Introduction vinegar is produced in a way much similar to wine. Vinegar is the product of a two stage fermentation.

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Vinegar is a product of alcoholic and acetic fermentation by yeast and acetic acid bacteria.

Microbial production of vinegar. The available definition from the codex alimentarius 1987 states that vinegar is a liquid fit for human consumption produced from a. The microbial isolates of acetic acid bacteria were detected during vinegar production. The oxidation proceeds according to the basic equa tion.

Microbial production of vinegar the word vinegar is derived from the french vin wine and aigre sour. Vinegar is a sour and sharp liquid used as a condiment and food preservative cruess 1958. The vinegar fermentation is an oxidative fermentation in which diluted solutions of ethanol are oxidized by acetobacter with the oxygen of air to acetic acid and water.

Vinegar is a product of alcoholic and. The alcohol containing solution is called a mash. In the first stage yeast convert sugars into ethanol anaerobically while in the second ethanol is oxidized to acetic ethanoic acid aerobically by bacteria of the genera acetobacter and gluconobacter.

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