INDUSTRIAL MICROBIOLOGY

Course title: Industrial Microbiology

Course code: MBIO-313

Submitted by Submitted to
Name: Ayesha Akter & Sanzida Sharmin
Razia Sultana Urmi Lecturer
ID No. 181-015-031 & Dept. of Microbiology
181-025-031
Production of Vinegar
What is Vinegar?
Vinegar is an aqueous solution of acetic
acid and trace chemicals that may
include flavorings. The scientific name
for vinegar is known as acetic acid, and
its chemical formula  is CH3COOH.
Vinegar typically contains 5–8% acetic
acid by volume. 
The conversion of ethanol (CH3CH2OH)
& oxygen (O2) to acetic acid (CH3COOH)
takes place by the following reaction.
CH3CH2OH + O2 → CH3COOH + H2O
Varieties Of Vinegar
1) White Vinegar
2) Apple Cider Vinegar
3) Wine Vinegar
4) Balsamic Vinegar
5) Rice Vinegar
6) Malt Vinegar
7) Cane Vinegar
8) Beer Vinegar
9) Coconut Vinegar
10) Raisin Vinegar
The physical properties of vinegar:
- the boiling and melting point
- its density as well as physical characteristics.  
- The boiling point of distilled white vinegar is
100.6 °C & freezing point is -2 °C

The chemical properties of vinegar:

- its pH level ranges from 2.40 to 3.40 pH.
- The pH level determines that how acidic or
basic substance is using a logarithmic scale
 Fermentation of Vinegar
Usually the acetic acid is produc
ed by the ethanol or sugar by
acetic acid bacteria.It is a two-
step process.

 In the first stage yeast converts

sugar into ethanol anaerobically.

 In the second stage ethanol is

oxidized to acetic acid
aerobically by bacteria of genera
Acetobacter and Gluconobacter .
Not all acetic acids are vinegar,
although all vinegars are
made from acetic acid.
 Production process of Vinegar

Pineapple waste
Water
Vinegar
Saccharification

Pressing Acetic fermentation

Waste
Raw juice Wine

Juice concentration Alcoholic fermentation

Flow chart of Vinegar Production

 Some valuable benefits of Vinegar:
1) To lower blood sugar
2) To preserve food
3) As a deodorizer
4) To lower the risk of cancer
5) To soothe a sore throat
6) As a facial toner
7) To trap fruit flies
8) To wash fruits &
vegetables
9) As a marinade
10) As a hair rinse
11) In a sauce & soup
12) As a mouth wash
13) To whiten teeth
14) As a dish detergent
15) In homemade cakes &
candies etc
 Advantages:
 It is primarily used to flavor and preserve foods and also
used as an ingredient in salad dressings and marinades.
 Vinegar lowers the blood sugar level and fights diabetes.
 It helps to lose weight and reduce belly fat.
 Lowers Cholesterol level.
 Used in cooking.
 It is used as a treatment for different ailments.
 Also used in skin care treatment and dandruff treatment
as well.
 Disadvantages
 Vinegar has a very low pH level. If vinegar is used on
certain plants, it can harm causing them to grow
slower even slowly kill them.
 Some people tend to avoid using vinegar as a cleaning
product because of its valuable price.
 Vinegar can also affect the human health. It can cause
teeth erosion due to its acidity.
 Because of its lower pH level, it can cause the blood in
the mouth to become thinner which can resistance to
bleeding.
 Conclusions:
• Vinegar has long been used worldwide as a basic seasoning
in the preparation and cooking of certain foods, because its
sharp taste makes it so useful and
• Because of its acetic acid content and low pH, vinegar is
used as a preservative for both domestic use and in the food
industry.
• It is in fact used for the preservation, or pickling, of a wide
variety of foods such as vegetables, meat, fish products, and
spiced fruits. For this purpose, the food-processing industry
uses mainly distilled vinegar.
Thank
You