Etikkahappofermantaio

Etikkahappofermantaio refers to the biological oxidation of ethanol to acetic acid by acetic acid bacteria, producing vinegar. The process is aerobic and occurs in two main steps: ethanol is first oxidized to acetaldehyde and then to acetic acid.

In industrial settings, submerged aerobic fermentation in aerated bioreactors is common, while traditional methods relied on surface fermentation in open vessels. The dominant microorganisms are Acetobacter and Gluconobacter species, with some specialized cultures involving Komagataeibacter. Growth depends on adequate oxygen supply, temperature, ethanol concentration, and acidity. Optimal temperatures are typically around 25–30°C and pH is usually maintained around 4–6 to balance activity and stability.

Feedstocks for etikkahappofermantaio include wine, cider, and other dilute ethanol solutions. The process continues until the desired acetic acid concentration is reached, with table vinegar commonly containing about 4–8% acetic acid. Flavor and aroma are influenced by the choice of feedstock, microbial strains, and any aging or blending steps used after fermentation.

Applications of etikkahappofermantaio include the production of vinegar for food use and various industrial vinegar products. The process also serves as a model system in microbiology and industrial biotechnology because of its aerobic metabolism and the robustness of the involved bacteria.

Etymology: the term combines Finnish etikkahappo (acetic acid) and fermentaatio (fermentation), reflecting its historical and linguistic roots in Nordic discussions of acetic acid fermentation. Safety and quality control emphasize sanitation and monitoring of acetic acid levels and residual ethanol.