Äädikhappekäärimine

Aädikhappekäärimine, known in English as acetic acid fermentation, is a metabolic process carried out by a group of bacteria, primarily Acetobacter and Gluconobacter species. These bacteria convert ethanol (alcohol) into acetic acid in the presence of oxygen. This process is fundamental to the production of vinegar from alcoholic beverages like wine, cider, or beer.

The core reaction involves the oxidation of ethanol. Microorganisms such as Acetobacteraceae employ specific enzymes to facilitate this conversion. The process requires an aerobic environment, meaning oxygen is essential for the bacteria to respire and produce acetic acid. The characteristic sour taste and pungent aroma of vinegar are due to the presence of acetic acid.

Beyond vinegar production, acetic acid fermentation plays a role in the spoilage of alcoholic drinks if not properly stored. It is also utilized in some industrial applications, such as the production of cellulose acetate, a material used in photographic film and textiles. The efficiency of acetic acid fermentation can be influenced by factors like temperature, oxygen availability, and the concentration of ethanol. Maintaining optimal conditions is crucial for maximizing yield and preventing the growth of unwanted microorganisms.