Fermentation, urgent

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Fermentation, urgent

Post by madman1611 » Wed Oct 31, 2007 6:35 am

6. Fermentation can also produce vinegar. Research this biochemical process.
(a) Identify the organism responsible for producing vinegar from ethanol.
(b) Is vinegar production aerobic or anaerobic? Explain.
(c) Describe how the relationship between the yeast and this organism is a form of symbiosis.


a)Acetobacter Aceti
b) Vinegar makes itself when the aerobic bacteria, Acetobacter Aceti, come in contact with the alcohol in a liquid while exposed to oxygen. It then makes acetic acid, the acid found in all vinegars. Ultimately, vinegar production is aerobic. (My answer seems a little vague to me so if any can please explain a little more very much appreciated)
c) ??????? Please help with this, I don't even have a clue as to what the question is asking.

I need help with question c in particular. I would appreciate it greatly. Thanks guys/girls !

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Inland Taipan
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Post by mith » Wed Oct 31, 2007 7:05 am

How is alcohol harmful to the yeast and how is it beneficial to the bacterium?
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King Cobra
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Post by victor » Wed Oct 31, 2007 8:56 am

The formation of acetic acid involves to kinds of process which are the formation of ethanol from carbohydrate (i.e. glucose) which is done by yeast anaerobically and the oxidation of ethanol which results in acetic acid done by bacterium genus Acetobacter.
The relationship between these two I think is mutuality symbiosis, because when yeasts synthesize too much alcohol, they will die because the concentration of alcohol is too high. But this alcohol is then converted into acetic acid which reduce the alcohol concentration in the solution. So, the result is, the yeasts aren't dying and the bacterium either. Acetobacter can withstand high concentration of acid like in the vinegar solution, but I don't think that yeast can do the same thing....
So, is this a mutualism symbiosis? :razz:
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