Vinegar is made by two distinct biological processes, both use microorganisms (yeast and "Acetobacter") to turn sugars into acetic acid.
The word vinegar comes from the French words for sour wine.
The scientific name for the bacteria used for making vinegar is Acetobacter aceti. It is responsible for converting alcohol into acetic acid, the main component of vinegar, through the process of fermentation.
Vinegar can kill bacteria on solid surfaces. However, you would have to saturate the beef in vinegar to make sure it was killed.
Cane vinegar is used in dishes with sweet and sour sauces, and traditionally in many Filipino dishes.
Acetinobacter aceti is the vinegar producing bacteria.
Vinegar is alcohol that has been exposed to air. There is a chemical reaction between the alcohol and the bacteria in the air that produces vinegar.
It is used in Cheese , Yougurt , Butter , Vinegar , and lots more by chloe
Vinegar is produced by acetic acid producing bacteria during the fermentation of wine, cider, or beer, and is used as a condiment or for pickling.
bacteria
It is used in Cheese , Yougurt , Butter , Vinegar , and lots more by chloe
vinegar
Bacteria has been used to make cheese.
Bacteria has been used to make cheese.