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acetic fermentation[ə′sēd·ik fər·mən′tā·shən]
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.