Question:
Vinegar is produced by alcoholic fermentation followed by acetic fermentation with
Vinegar is produced by alcoholic fermentation followed by acetic fermentation with
Show Hint
Vinegar → alcohol + Acetobacter → acetic acid.
Updated On: May 21, 2025
- Saccharomyces
- Lactic acid bacteria
- Acetobacter
- Antigens
Hide Solution
Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Vinegar production involves ethanol being oxidized to acetic acid by Acetobacter species, following alcoholic fermentation by yeasts.
Was this answer helpful?
0
0
Top Questions on Food Microbiology
- Role of Gram's Iodine in gram staining technique:
- AP PGECET - 2025
- Food Technology
- Food Microbiology
- What represents dx/dt in a microbial growth equation: dx/dt = $\mu x$?
- AP PGECET - 2025
- Food Technology
- Food Microbiology
- Shigella flexneri is:
- AP PGECET - 2025
- Food Technology
- Food Microbiology
- The bacteria which initiate fermentation of sauerkraut is:
- AP PGECET - 2025
- Food Technology
- Food Microbiology
- Black rots in eggs are caused by:
- AP PGECET - 2025
- Food Technology
- Food Microbiology
View More Questions
Questions Asked in TS PGECET exam
- A bag contains 3 red and 2 blue balls. Two balls are drawn without replacement. What is the probability that both are red?
- TS PGECET - 2025
- Probability
- Which of the following techniques is primarily used for the synthesis of carbon nanotubes?
- TS PGECET - 2025
- Strength of Materials
- In which year was the Earth Summit (Rio Conference) held?
- TS PGECET - 2025
- Environmental pollution
- The term "carrying capacity" refers to:
- TS PGECET - 2025
- Sustainable Development
- Which of the following is an example of non-point source pollution?
- TS PGECET - 2025
- Environmental pollution
View More Questions