Acetic Fermentation


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acetic fermentation

[ə′sēd·ik fər·mən′tā·shən]
(microbiology)
Oxidation of alcohol to produce acetic acid by the action of bacteria of the genus Acetobacter.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Acetic Fermentation

 

the oxidation of ethanol under aerobic conditions, that is, in the presence of atmospheric oxygen, to acetic acid by the agency of acetic-acid bacteria. The term is arbitrary since fermentation typically occurs without the participation of atmospheric oxygen, that is, anaerobically. Acetic fermentation is regarded as an example of incomplete oxidation since the process does not yield CO2.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.