Acetic acid production (biochemistry behind it)

[@amosogaji8953]

One man, lecturing trillion of students worldwide. Shomu's, you are the man. I salute you my virtual mentor

[@shomusbiologyofficial]

Thank you so much for appreciating my efforts

[@abhideota1678]

You are a refference book and guide of bio students.

[@shomusbiologyofficial]

Thank you

[@miraawik3446]

Hey pls i need to know what’s the type of sterilisation used ?

[@yogid21]

very informative explanation.. thank you

[@shomusbiologyofficial]

You're welcome

[@melissaoosthuizen3467]

hello what about Lactic acid bacteria do they perform homofernmentative or heterofermentative vinegar production?

[@ahmadmunir7373]

Thank you so much for helping me in preparing my presentation :) Keep it up

[@akshaymehrotra9653]

Hello Shomu, I had a query regarding acetic acid fermentation. In this process when ethanol percentage in wine is to be kept maximum at 5 % according to what you said in your videoon youtube, and eventually it will end up with 12% acetic acid in the end of the process. how does 5 % ethanol turn into 12 % acetic acid? I had read somewhere that the percentage of ethanol you have will give you the same percentage of acetic acid. for eg 5% ethanol will give maximum 5% acetic aid in the end of the process. Hope to hear from you soon. thanks and Regards, Akshay

[@shivanithakur2333]

Sir Please make a video on butyric acid fermentation

[@hakanbakan1103]

Why people produce vinegar in dark places? Does light affect the reactions badly?

[@harshsingh-gl4tm]

Are vinegar and acetic acid same....plz reply

[@pratikshamore7520]

Vinegar also called as sour wine. N it is a product obtained by the acetic acid fermentation of Ethanol containing solutions

[@pratikshamore7520]

harsh singh ..it's not different ..but it contains acetic acid ..now got it buddy!!!!??

[@thybigtoe]

Vinegars are 5% acetic acid

[@cherlili2955]

i read that these bacteria requires oxygen so what is it used for?

[@shomusbiologyofficial]

+cher lili aerobic respiration

[@cherlili2955]

thank you sir so much i just have one more question please : in down-steaming process what method should we follow to have a pure acetic acid or methanoic acid that is the result of fermentation by Acetobacter sp. ?

[@sheillamuligande838]

God bless you

[@shomusbiologyofficial]

Thank you

[@modiyaajaysinh9858]

Bhai hindi me video banaoo vineger. Please

[@shaliniprajapatiprajapati930]

Sir pls thoda hindi bhi use karke banaiye...

[@shomusbiologyofficial]

Sure