Several species of anaerobic bacteria, including members of the genus Clostridium and Acetobacterium can convert sugars to acetic acid directly.
Due to their widespread presence on fruit, acetic acid is produced naturally as fruits and many other sugar-rich foods spoil. These bacteria are found universally in foodstuffs, water, and soil. Acetic acid is produced and excreted in large amounts by certain acetic acid bacteria, notably the Acetobacter genus and Clostridium acetobutylicum.
#Acetic scid free#
However, the concentration of free acetic acid in cells is kept at a low level to avoid disrupting the control of the pH of the cell contents. When bound to coenzyme A (to form acetylCoA) it is central to the metabolism of carbohydrates and fats. The acetyl group, derived from acetic acid, is fundamental to the biochemistry of virtually all forms of life. Acetic acid is found in all organisms, from bacteria to plants to humans. In the food industry acetic acid is used as an acidity regulator. In households diluted acetic acid is often used as a cleaning agent. It is an important chemical reagent and industrial chemical that is used in the production of plastic soft drink bottles, photographic film and polyvinyl acetate for wood glue, as well as many synthetic fibres and fabrics. Acetic acid has a sour taste and pungent smell.
is an acidic, colourless liquid and is the main component in vinegar. It is the smallest short-chain fatty acid (SCFA) and one of the simplest carboxylic acids. Enzymes (39) transporters (2) Show 41 proteins Record InformationĪcetic acid is a two-carbon, straight-chain fatty acid.
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