Acetobacter is a genus of acetic acid bacteria characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Acetobacter is of particular importance commercially, because some species are used in the production of vinegar. It is economically important because it is used in the production of vinegar by converting the ethanol in wine into acetic acid

Vinegar is a sour-tasting liquid that is commonly used in cooking, pickling, and as a condiment. It is primarily composed of acetic acid, which gives it its distinctive taste and smell. Vinegar is produced through a process called fermentation, where alcohol is converted into acetic acid by certain types of bacteria.

The correct answer to the question is option 'C', which is Acetobacter acet. Acetobacter acet is a type of bacteria that plays a key role in the formation of vinegar from alcohol.

Here is a detailed explanation of why Acetobacter acet is responsible for the formation of vinegar from alcohol:

1. Alcohol Fermentation:
- The first step in the formation of vinegar is the fermentation of alcohol. This process occurs when yeasts break down sugars present in fruits, grains, or other sources, producing alcohol as a byproduct.
- This initial fermentation process can be seen in the production of alcoholic beverages such as wine or beer.

2. Acetic Acid Fermentation:
- The second step in the formation of vinegar is the conversion of alcohol into acetic acid. This process is known as acetic acid fermentation.
- Acetobacter acet is a type of bacteria that is naturally present in the environment, including the surfaces of fruits and grains.
- Acetobacter acet has the ability to oxidize ethanol (alcohol) into acetic acid through a series of enzymatic reactions.
- This process occurs in the presence of oxygen, which is why vinegar production often involves exposing the alcohol to air by allowing it to come into contact with oxygen.

3. Role of Acetobacter acet:
- Acetobacter acet is particularly efficient in converting alcohol to acetic acid. It produces an enzyme called alcohol dehydrogenase, which catalyzes the conversion of ethanol to acetaldehyde.
- Acetaldehyde is further oxidized by another enzyme called acetaldehyde dehydrogenase, which is also produced by Acetobacter acet, to form acetic acid.
- This acetic acid is the main component of vinegar, giving it its characteristic sour taste and odor.

In conclusion, the formation of vinegar from alcohol is caused by the bacteria Acetobacter acet. This bacterium has the ability to convert alcohol into acetic acid through a process called acetic acid fermentation. The enzymes produced by Acetobacter acet are responsible for the oxidation of alcohol, resulting in the production of vinegar.