noun a chemical process in which bacteria convert alcohol into acetic acid
Acetic fermentation is the process by which acetic acid is produced from the fermentation of sugars by acetic acid bacteria. This process is commonly used in the production of vinegar.
Acetic fermentation is a key process in biotechnology for the production of acetic acid, which has various industrial applications including in the production of plastics, textiles, and pharmaceuticals.
Acetic fermentation is a type of fermentation carried out by acetic acid bacteria, such as Acetobacter. These bacteria convert ethanol into acetic acid in the presence of oxygen.
Acetic fermentation is commonly used in the culinary industry to create vinegar, pickles, and other fermented foods.
Food scientists use acetic fermentation to study the fermentation process, develop new products, and improve food preservation techniques.
Biotechnologists utilize acetic fermentation in the production of biofuels, pharmaceuticals, and other biotechnological products.