Question:
Fermentation of fruit juice to vinegar involves the use of
Fermentation of fruit juice to vinegar involves the use of
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• Sugar → Ethanol (Yeast)
• Ethanol → Acetic acid (Acetobacter)
Updated On: May 13, 2026
- Yeast only
- Yeast with lactic acid bacteria
- Yeast with butyric acid bacteria
- Yeast with acetic acid bacteria
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The Correct Option is D
Solution and Explanation
Concept:
Vinegar production is a two-step fermentation process:
•
Step 1: Yeast converts sugars → ethanol (alcoholic fermentation)
•
Step 2: Acetic acid bacteria convert ethanol → acetic acid (vinegar)
Step 1: Analyzing each option.
• Yeast only: Produces alcohol, not vinegar → Incorrect.
• Yeast + lactic acid bacteria: Produces lactic acid, not vinegar → Incorrect.
• Yeast + butyric acid bacteria: Produces butyric acid → Incorrect.
• Yeast + acetic acid bacteria: Produces vinegar → Correct.
Step 2: Selecting the correct answer.
Thus, vinegar production requires yeast followed by acetic acid bacteria.
•
Step 1: Yeast converts sugars → ethanol (alcoholic fermentation)
•
Step 2: Acetic acid bacteria convert ethanol → acetic acid (vinegar)
Step 1: Analyzing each option.
• Yeast only: Produces alcohol, not vinegar → Incorrect.
• Yeast + lactic acid bacteria: Produces lactic acid, not vinegar → Incorrect.
• Yeast + butyric acid bacteria: Produces butyric acid → Incorrect.
• Yeast + acetic acid bacteria: Produces vinegar → Correct.
Step 2: Selecting the correct answer.
Thus, vinegar production requires yeast followed by acetic acid bacteria.
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