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Industrial Fermentation and Aerobic Respiration

Vinegar is an industrial microorganism fermented product used for cooking purposes and various industrial processes such as making chutneys because of its mildly acidic nature (Singh, 2020). The input products are acetic acid (5%) and water mixed. Acetic acid bacteria are extracted from different sources, including the genus Acetobacter and alcohol sources. The bacteria are freely found in alcohol production environments and form a film on the top layers of alcohol liquids, including apple cider (Singh, 2020). Acetic acid fermentation requires oxygenation, which speeds the convention of the Acetobacter mixture into vinegar. Oxygenation is performed by passing bubbles of air through the solution and mixing it thoroughly. Vinegar can also result from high temperatures in alcohol fermentation vessels outgrowing the yeasts to convert alcohol to vinegar (Singh, 2020). Vinegar is a product of Acetic acid and water, which is used for food preparations and cleaning agents, reducing fatal ischemic heart conditions due to its acidic nature and antibacterial compositions.

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In aerobic respiration, the microorganism requires oxygen to break down glucose into carbon dioxide and water, and it releases more energy compared with the absence of oxygen (Stauffer et al., 208). During the breakdown process, large amounts of energy produced can be up to 38 ATP molecules than fermentation, which has only 2 ATP molecules of energy through glycolysis. Despite a considerable amount of energy produced, the process is slow, and oxygen must be present for it to take place. The fermentation process can happen without oxygen, allowing skeletal muscles to function without or limited oxygen progressively, and it happens faster than aerobic respiration (Trchounian & Trchounian, 2019). Energy is efficient for cell production, and lack or deprivation of oxygen leads to the death of cells. Therefore, the production of these cells requires more energy, which makes aerobic respiration considerable.


Singh, A. K. (2020). Overview of vinegar production. PalArch’s Journal of Archaeology of Egypt/Egyptology, 17(6), 4027-4037.

Stauffer, S., Gardner, A., Ungu, D. A. K., López-Córdoba, A., & Heim, M. (2018). Cellular respiration. In Labster Virtual Lab Experiments: Basic Biology (pp. 43-55).

Trchounian, A., & Trchounian, K. (2019). Fermentation revisited: How do microorganisms survive under energy-limited conditions? Trends in Biochemical Sciences, 44(5), 391-400.

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