Vinegar

Definition

Vinegar is an acidic liquid produced through the fermentation of ethanol by acetic acid bacteria. Its acidic nature makes it useful for controlling microbial growth.

5 Must Know Facts For Your Next Test

1. Vinegar typically has a pH around 2.5 to 3, creating an environment that inhibits microbial growth.
2. The active component in vinegar responsible for its antimicrobial properties is acetic acid.
3. Vinegar can be used as a disinfectant for surfaces to reduce microbial contamination.
4. Acetic acid in vinegar denatures proteins and disrupts cell membranes of microbes.
5. Vinegar is effective against a variety of microorganisms, including bacteria, viruses, and fungi.

Review Questions

• What is the primary component in vinegar that gives it antimicrobial properties?
• How does acetic acid in vinegar inhibit microbial growth?
• What types of microorganisms can be effectively controlled using vinegar?

Related terms

Acetic Acid:

A weak organic acid that gives vinegar its sour taste and antimicrobial properties.

Fermentation:

A metabolic process that converts sugar to acids, gases, or alcohol using microorganisms.

Disinfectant: A chemical agent used to reduce or eliminate pathogenic microorganisms on surfaces.