| 释义 |
DictionarySeeAcetous fermentationAcetic Fermentation
acetic fermentation[ə′sēd·ik fər·mən′tā·shən] (microbiology) Oxidation of alcohol to produce acetic acid by the action of bacteria of the genus Acetobacter. Acetic Fermentation the oxidation of ethanol under aerobic conditions, that is, in the presence of atmospheric oxygen, to acetic acid by the agency of acetic-acid bacteria. The term is arbitrary since fermentation typically occurs without the participation of atmospheric oxygen, that is, anaerobically. Acetic fermentation is regarded as an example of incomplete oxidation since the process does not yield CO2. acetic fermentation
a·ce·tic fer·men·ta·tion , acetous fermentationfermentation, as of wine or beer, whereby the alcohol is oxidized to acetic acid (vinegar).Acetic Fermentation Bacterial fermentation in which organic compounds are degraded into acetic acid to generate ATP for energy.acetic fermentationProduction of acetic acid by the bacterial oxidation of ethyl alcohol under aerobic conditions.See also: fermentationThesaurusSeefermentation |