NEET BIOLOGY

Detailed explanation-1: -The main species responsible for the production of vinegar belong to the genera Acetobacter, Gluconacetobacter, Gluconobacter and Komagataeibacter because of their high capacity to oxidise ethanol to acetic acid and high resistance to acetic acid released into the fermentative medium (2, 3).

Detailed explanation-2: -Acetobacter uses two membrane-bound enzymes (alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH)) to oxidize ethanol to acetic acid during respiration, after which it further oxidizes acetic acid and lactic acid to carbon dioxide and water.

Detailed explanation-3: -Acetobacter aceti is the bacterium responsible for the metabolic production of acetic acid, or vinegar.

Detailed explanation-4: -Acetobacter aceti is economically important because it is used in the production of vinegar by converting the ethanol in wine or cider into acetic acid. The acetic acid created by A. aceti is also used in the manufacturing of acetate rayon, plastics production, rubber production, and photographic chemicals.

Detailed explanation-5: -Acetobacter aceti and G. oxydans convert glycerol (produced by yeast and molds) into dihydroxyacetone under aerobic conditions (ketogenesis).