Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. Bacteria are wildly underrated. From farming to flavoring, these ...

Acetic acid bacteria (AAB) are pivotal in both traditional and modern applications of vinegar production. These Gram‐negative, obligately aerobic microorganisms oxidise ethanol to acetic acid through ...

Vinegars are made by fermenting a carbohydrate source into alcohol. Acetobacter bacteria then convert the alcohol into acetic acid, which gives vinegars their strong aromas (1). Red wine vinegar is ...

Rice vinegar is a lightly sweet and sour vinegar that’s often used in Asian cooking. All it takes to make rice vinegar is to ferment the rice in water to produce alcohol. This rice alcohol is then ...

Balsamic delivers a rich taste while maintaining the acidic kick of vinegar. Commonly seen in glazes, dressings, and reductions, it’s a staple of Italian dishes and has long been recognized as a ...

A study published in the journal PLOS ONE demonstrates the effectiveness of acetic acid, the main component of vinegar, in inactivating severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2).