Vinegar is obtained by double fermentation of starch or sugary material . The first step fermentation is achieved by addition of saccharomyces cerevisiae and second step fermentation by the addition of

Options

A. Acetobacter aceti
B. Lactobacillus lactis
C. Penicillium notatum
D. Escherichia coli

Answer

To solve the question about the production of vinegar through double fermentation, we can break down the process into clear steps:

### Step-by-Step Solution:

1. **Understanding Fermentation**:
- Fermentation is a metabolic process that converts organic molecules into acids, gases, or alcohol in the absence of air (anaerobic conditions).

2. **First Step of Fermentation**:
- The first step in the production of vinegar involves the fermentation of carbohydrates (like starch or sugar) into alcohol. This is achieved by the addition of yeast, specifically **Saccharomyces cerevisiae**.
- During this process, glucose (C6H12O6) is converted into ethyl alcohol (C2H5OH) and carbon dioxide (CO2), along with energy.

3. **Second Step of Fermentation**:
- The second step involves the oxidation of the produced ethyl alcohol into acetic acid (CH3COOH). This step requires the presence of oxygen (aerobic conditions).
- For this process, a specific type of bacteria is added, which is **Acetobacter aceti**. This bacterium converts the ethanol into acetic acid, which is the main component of vinegar.

4. **Conclusion**:
- Therefore, the second step fermentation in the production of vinegar is achieved by the addition of **Acetobacter aceti**.

### Final Answer:
The second step fermentation is achieved by the addition of **Acetobacter aceti**.

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