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Which is maintained for optimum production of vinegar
Options
(a) Anaerobic condition
(b) Temperature at 65 ̊C
(c) Aerobic conditions
(d) Microaerophilic condition
Correct Answer:
Aerobic conditions
Explanation:
No explanation available. Be the first to write the explanation for this question by commenting below.
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Topics: Microbes in Human Welfare
(63)
Subject: Biology
(4253)
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Vinegar is produced when acetic acid bacteria at on alcoholic beverage such as wine. They are used to perform specific oxidation reaction by fermentation.