Vinegar is obtained by double fermentation of starch or sugary material. The first step of fermentation is achieved by addition of Saccharomyces cerevisiae and second step is achieved by the addition of

Question

Vinegar is obtained by double fermentation of starch or sugary material. The first step of fermentation is achieved by addition of Saccharomyces cerevisiae and second step is achieved by the addition of, Acetobacter aceti, Lactobacillus lactis, Penicillium notatum, E. coli

MARKS App · Accepted Answer

When a natural solution of fermentable sugars is exposed to indigenous microbial activities is an alcoholic fermentation by yeasts (Saccharomyces cerevisiae ), followed by bacterial oxidation of the ethanol to acetic acid (acetification by Acetobacter aceti ). If sufficient acetic acid is produced it may be classified as vinegar. (Vinegar is a liquid consisting mainly of acetic acid (CH 3 COOH) and water).

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