Acetic acid fermentation

Acetic acid fermentation is a process that occurs as a result of the action of certain microorganisms on various types of raw materials, for example, fruits, vegetables, grains, etc. This process leads to the formation of acetic acid, which is one of the main products of fermentation.

Acetic acid fermentation occurs under aerobic conditions, i.e. in the presence of oxygen in the environment. The microorganisms that participate in this process are called acetic acid bacteria. They are capable of breaking down carbohydrates such as glucose, fructose and others into acetic acid and other products.

Acetic acid fermentation is used in the food industry to produce vinegar. This process can also be used to produce other organic acids such as lactic, propionic and butyric acids.

In addition, acetic acid fermentation can be used in medicine to obtain drugs. For example, some of the bacteria involved in this process have antibacterial properties and can be used to treat various diseases.

In general, acetic acid fermentation is an important process in biochemistry and the food industry, which allows one to obtain valuable products and use them in various fields.

Fermentation of acetic acid production is a biochemical process of splitting fermentable substances (alcohols) in cells (most often in vats, less often in continuous installations) to produce vinegar. Fermentation begins with the addition of yeast or starting microorganisms of acetic, wine or other types to the nutrient medium. It usually occurs when heated to 32-35 °C, but can reach 40-60 °C. At different technological stages of fermentation (fermentation, acid accumulation), the optimal conditions for the development of microflora and fermentation intensity can be different values ​​of alcohol concentration, temperature, pH, etc. The final fermentation product is pure 75% vinegar or vinegar diluted with water.