Acetic Acid Fermentation

Acetic acid fermentation is one kind of oxidation fermentation. It is a process that ethanol oxidation into acetic acid under the effect of acetic acid bacteria. Besides there are many kinds of microorganisms can also form acetic acid with various compounds through anaerobic activity. But it generally not called acetic acid fermentation.
Acetic acid bacteria is aerobic bacteria. Fermentation is making under aeration conditions and always with the temperature of the range from 25 to 30 centigrade. Acetic acid bacteria need amino acids and vitamins. So there must be adding yeast extract, koji and other organic matter with nitrogen containing to the fermentation liquid.
There are two types of brewing vinegar, they are solid fermentation and liquid fermentation. For example, for saccharification and alcohol fermentation with the original material of starch, finally making acetic acid fermentation. Solid state fermentation is traditional crafts. There are many kinds of microorganisms participate in and product flavor is good. Liquid fermentation is general for industrialized production. It uses pure culture of the fungus and with large output,lower cost, but the flavor is bad.
Vinegar as a life essential items has the important position in food flavoring. Acetic acid can inhibit the growth of spoilage bacteria. You can be kept vegetables fresh and not corruption with  vinegar pickled. Acetic acid can also be used as a medical disinfectant. Glacial acetic acid is an important raw material for chemical and pharmaceutical, widely used in printing and dyeing industry. Acetic acid are also widely used in textile industry, fiber industry, pesticide industry, dyestuff industry, plastic industry and others.