Question

Vinegar is prepared from alcohol with the help of
A. Lactobacillus
B. Acetobacter
C. Azotobacter
D. Rhizobium

Answer 1

Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings.

Complete answer:
Vinegar is a condiment prepared from different sugary and starchy material by alcoholic and subsequent acetic formation. This can be utilized as a flavoring agent, food preservation, a medicine, cleaning agent and an herbicide. The production of vinegar from fermented sap is called a toddy which contains $4 - 6\%$ of alcohol. Processes such as orlean, generator and submerged fermentation are used to produce acetic acid. The Orlean process is carried out with corn cob which produces $3.27\%$ acetic acid on the 6th day of fermentation.
Vinegar is the product made from the conversion of ethyl alcohol to acetic acid by a genus of bacteria Acetobacter. Many technical devices have been developed to improve the industrial production of vinegar. Generally, these improvements include the speed of the transformation of ethanol into acetic acid in the presence of acetic acid bacteria. In this review, a detailed description on vinegar production methods, different substances and microorganisms used for its production, the chemistry of vinegar is presented.
The bacteria used for the preparation of vinegar is acetic acid bacteria named as Acetobactre aceti. It is obligatory aerobic nitrogen-fixing bacteria known for producing acid as a result of metabolic processes.

Note: Highly vinegar means acetic acid product made from the apples (like wine is from grapes). The vinegars in us must contain a minimum of $4\%$ of acetic acid.