With acetic fermentation of acetic acid bacteria of the family is usually Acetobacteraceae induced conversion of sugars or ethanol (alcohol) to acetic acid ( IUPAC : -Name meant acetic acid). However, this process is not actually fermentation , as oxygen is consumed in this process . Rather, it is an incomplete oxidation , since with the exception of a few genera, such as Acetobacter , other acetic acid bacteria do not have a complete set of enzymes for converting acetic acid into carbon dioxide and water.
A "real" form of acetic acid fermentation is z. B. the so-called homoacetate fermentation . During acetic acid fermentation, ethanol is first converted into ethanal ( acetaldehyde ) by splitting off hydrogen twice. In a further reaction, acetic acid is produced from ethanal with the addition of water.
- Franz Lafar : The acetic acid fermentation . In: Franz Lafar (Ed.): Handbuch der Technischen Mykologie , Vol. V, Kap. 19, Gustav Fischer, Jena 1913.
- Entry on the history of the origins of submerged fermentation in the Austria Forum (in the collection of essays)