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The key organism for the production of vinegar is Mycoderma.

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The key organism for the production of vinegar is Mycoderma.

(a) True

(b) False

I have been asked this question in a job interview.

My question is based upon Commercial Applications topic in chapter Commercial Applications of Fermentation of Fermentation Technology

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Right answer is (a) True

The explanation: The key organism for the production of vinegar is Mycoderma which is now called as Acetobacter with the most appropriate strains being Acetobacter aceti, Acetobacter pastorianas, and Acetobacter hansenii.

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