Vinegar is prepared from fermented sugar solution by the activities of

Options

A. Lactobacillus
B. Acetobacter
C. Azotobacter
D. Rhizobium

Answer

**Step-by-Step Solution:**

1. **Understanding Vinegar Production:**
- Vinegar is a sour liquid that results from the fermentation of alcohol. The primary component responsible for its sour taste is acetic acid.

2. **Fermentation Process:**
- The process begins with the fermentation of sugar to produce alcohol (ethanol). This initial fermentation can occur through various microorganisms, but the focus here is on the subsequent fermentation.

3. **Role of Acetic Acid Bacteria:**
- After alcohol is produced, it undergoes further fermentation by specific bacteria known as acetic acid bacteria. These bacteria convert ethanol into acetic acid, the main component of vinegar.

4. **Identifying the Correct Bacteria:**
- The primary bacteria involved in this process is *Acetobacter aceti*. This bacterium is crucial for converting ethanol into acetic acid, thus producing vinegar.

5. **Evaluating the Options:**
- Option 1: Lactobacillus - Incorrect, as it is involved in lactic acid fermentation (e.g., yogurt).
- Option 2: Acetobacter - Correct, as it is responsible for the fermentation of alcohol into acetic acid.
- Option 3: Acetobacter - This option is redundant and also correct.
- Option 4: Rhizobium - Incorrect, as it is involved in nitrogen fixation in legumes, not vinegar production.

6. **Conclusion:**
- The correct answer to the question is **Option 2: Acetobacter** (specifically *Acetobacter aceti*).

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