Acetic fermentation - is the oxidation of acetic acid bacteria of ethanol to acetic acid. The process, called acetic acid bacteria, resembles alcoholic fermentation. In fact, a typical oxidation under aerobic conditions, as well as acetic acid bacteria and further oxidized to carbon dioxide and water, while the true fermentation products are not subject to further splitting.
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Acetic acid bacteria present in the alcohol-containing product, give it a special taste and smell. If the product is a small amount of alcohol (beer, wine) to keep in contact with air, it gradually formed the vinegar, and on the surface film of bacteria. To seek to prevent the formation of vinegar to remove air from the bottle and cork it tightly. The oxidation of ethyl alcohol acetic acid bacteria lie at the basis of the technical production of vinegar. Citrate fermentation is the oxidation of glucose under aerobic conditions by fungi in the citric acid.
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Citric acid - one of the few food acids used in large quantities in the manufacture of beverages. Carbohydrates Carbohydrates in the process of fermentation - the sources of supply of microorganisms for the formation of ethyl alcohol, lactic and citric acid, acetone and butanol, glycerol. Carbohydrates are a large class of organic compounds consisting of carbon, hydrogen and oxygen. Most carbohydrates, hydrogen and oxygen contained in the same proportion as in water.
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Carbohydrates are divided into monosaccharides (simple sugars), polysaccharides, a first-order (complex sugars, oligosaccharides) and polysaccharides of order 2 (polysaccharide). Monosaccharides. They are formed by green plants from carbon dioxide and water by light energy.
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This process is called photosynthesis. Monosaccharides - are carbohydrates, not capable of hydrolysis. By the number of carbon atoms are distinguished trioses monosaccharides, tetrozy, pentose, hexose, geptozy, etc.
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The most important and widespread in nature pentoses with five carbon atoms (arabinose, xylose), hexoses, and especially, containing six carbon atoms (glucose, fructose , galactose, mannose). Hexose by enzymes of yeast fermented into ethanol and carbon dioxide, is not fermented by yeast pentose. The most important representatives of monosaccharides - glucose, fructose, galactose, mannose, xylose and arabinose.