acetic fermentation

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a·ce·tic fer·men·ta·tion

, acetous fermentation
fermentation, 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 fermentation

Production of acetic acid by the bacterial oxidation of ethyl alcohol under aerobic conditions.
See also: fermentation
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