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 regarding the production of vinegar through double fermentation, we can break it down into the following steps:

### Step 1: Understanding the Fermentation Process
Vinegar is produced through a two-step fermentation process. The first step involves converting sugars into alcohol, and the second step involves converting that alcohol into acetic acid.

**Hint:** Think about the types of microorganisms involved in each fermentation step.

### Step 2: Identifying the First Step
In the first step of fermentation, the yeast Saccharomyces cerevisiae is added. This yeast ferments sugars (from starch or sugary materials) into ethanol (alcohol).

**Hint:** Recall that yeast is commonly used in the production of alcoholic beverages.

### Step 3: Identifying the Second Step
The second step of fermentation involves the conversion of ethanol into acetic acid. This is achieved by the action of bacteria. The specific bacterium used for this process is Acetobacter aceti.

**Hint:** Consider which bacteria are known for converting alcohol into vinegar.

### Step 4: Evaluating the Options
The options provided were:
- Acetobacter aceti
- Lactobacillus lactis
- Penicillium notatum
- Escherichia coli

Among these, Acetobacter aceti is the correct choice because it is specifically known for its role in the production of acetic acid from ethanol.

**Hint:** Eliminate options based on their known functions in fermentation and food production.

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

### Summary of Steps:
1. Understand the two-step fermentation process.
2. Identify Saccharomyces cerevisiae as the yeast used in the first step.
3. Recognize Acetobacter aceti as the bacterium used in the second step.
4. Evaluate the options and confirm the correct answer.