Question

Which microorganism is used in vinegar production?

• A. Yeast
• B. Lactobacillus
• C. Acetobacter
• D. Mold

Hint:

Vinegar is essentially diluted acetic acid.
The prefix "Aceto-" in Acetobacter directly links it to the production of acetic acid.

Answer 1

The Correct Option is C

Step 1: Understanding the Question:
The question asks to identify the genus of microorganisms responsible for the biological conversion of alcohol into vinegar (acetic acid).

Step 2: Key Concepts and Approach:
Vinegar production is a two-step biochemical process:
1. Anaerobic fermentation of sugars to ethanol by yeast.
2. Aerobic oxidation of ethanol to acetic acid by acetic acid bacteria.

Step 3: Detailed Explanation:

• Role of Acetobacter: Species of the genus Acetobacter (such as Acetobacter aceti) are obligate aerobes that utilize oxygen to convert ethanol into acetic acid.
\[ \text{C}_2\text{H}_5\text{OH (Ethanol)} + \text{O}_2 \rightarrow \text{CH}_3\text{COOH (Acetic acid)} + \text{H}_2\text{O} \]

• Industrial Application: This group of bacteria is utilized in various vinegar production methods, including the slow Orleans process, the generator method, and modern submerged fermenters.

• Other options: Yeast is used in the initial sugar-to-alcohol step, but not for the final acetic acid step.
Lactobacillus produces lactic acid, which is used in yogurt and pickles, not vinegar.

Step 4: Final Answer:
The microorganism used in vinegar production is Acetobacter, which is Option (C).