Answer:
Introduction:
Vinegar is a sour liquid that is commonly used in cooking, cleaning, and various other applications. It is produced through the fermentation process, where sugar is converted into acetic acid by bacteria.
Bacteria Involved in Vinegar Production:
The bacteria responsible for vinegar production belong to the genus Acetobacter. These bacteria convert ethanol (alcohol) into acetic acid through a process called acetous fermentation. Among the bacteria involved in vinegar production, the most common species is Acetobacter aceti.
Explanation:
The correct answer to the question is option A: Acetobacter aceti. Here's a detailed explanation:
- Acetobacter aceti: This bacteria is commonly found in vinegar production. It oxidizes ethanol to acetic acid, resulting in the sour taste of vinegar. Acetobacter aceti thrives in the presence of oxygen and requires specific conditions, such as proper temperature and pH, for optimal vinegar production.
- Pseudomonas putida: Although Pseudomonas putida is a bacteria known for its ability to degrade various organic compounds, it is not commonly involved in vinegar production.
- Lactobacillus: Lactobacillus is a genus of bacteria commonly associated with the production of fermented foods like yogurt, sauerkraut, and kimchi. However, it is not the primary bacteria involved in vinegar production.
- None of these: This option is incorrect since vinegar is indeed made from bacteria, specifically Acetobacter aceti.
In conclusion, vinegar is made from the bacteria Acetobacter aceti, which converts ethanol into acetic acid through acetous fermentation.