Acetous fermentation

(redirected from acetic fermentation)
Also found in: Thesaurus, Medical, Encyclopedia.
a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus (Mycoderma aceti) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process.

See also: Fermentation

Mentioned in ?
References in periodicals archive ?
Summary: Vinegar can be defined as a condiment made from various sugar and starchy materials processed through alcoholic and subsequent acetic fermentation
Based on the present study, compared with at 45[degrees]C and 30[degrees]C, higher LAB and aerobic bacteria number might be responsible for acetic fermentation and ammonia-N formation at 15[degrees]C (P < 0.05).
After two steps of fermentation, alcoholic fermentation and acetic fermentation, vinegar was produced [2].