During aerobic acetification, which bacteria are responsible for oxidizing ethanol to acetic acid in vinegar production?

Introduction / Context:
Vinegar manufacture relies on acetic acid bacteria (AAB) to oxidize ethanol to acetic acid under aerobic conditions. Two principal genera used industrially are Acetobacter and Gluconobacter, each with differing oxidative capacities and membrane-bound dehydrogenase systems.

Given Data / Assumptions:

• Substrate: ethanol in aqueous solution.
• Process: strictly aerobic, temperature- and aeration-controlled.
• End product: acetic acid with characteristic vinegar organoleptics.

Concept / Approach:
AAB perform incomplete oxidation. Ethanol is oxidized to acetaldehyde and then to acetic acid via membrane-bound alcohol and aldehyde dehydrogenases, with oxygen as the terminal electron acceptor. Both Acetobacter and Gluconobacter contribute to acetification; strain choice depends on process (surface vs submerged) and desired kinetics.

Step-by-Step Solution:

Verification / Alternative check:
Textbook descriptions of Orleans, generator, and submerged processes cite both genera as key acetifiers.

Why Other Options Are Wrong:

• Single-genus options omit the other major contributor.
• Lactobacillus produces lactic acid, not acetic acid from ethanol.
• Clostridium requires anaerobic conditions, contrary to vinegar production.

Common Pitfalls:
Assuming acetification is possible anaerobically; overlooking Gluconobacter’s role in incomplete oxidation pathways.

Final Answer:
Both Acetobacter and Gluconobacter species