Acetic Acid Fermentation

Acetic Acid Fermentation. The oxidative conversion of alcohol (q.v.) to acetic acid (q.v.) brought about by enzymes (q.v.) of the bacteria (q.v.) of the genus Acetobacter, such as Acetobacter acetus, according to the following reaction: CH3CH2OH , O2 = CH3COOH , H2O. Such fermentation takes place on a rather minute scale in bread doughs (q.v.) which accounts in part for the development of the dough's slightly acid character. It is utilized on a commercial scale for the production of acetic acid.