Fermentation of Acetate
Fermentation of acetate involves the breakdown of organic compounds by microorganisms like bacteria and yeast. This process is anaerobic. Acetate fermentation is mostly seen in the production of ethanol, where sugars like glucose are converted into alcohol and carbon dioxide. However, under certain conditions, the pathway can continue, converting ethanol into acetate.
The chemical reaction for the fermentation of acetate involves the oxidation of ethanol by acetic acid bacteria. The reaction can be represented as follows:
C2H5OH + O2 → CH3COOH + H2O
Acetate
Acetate is formed by the loss of one H-atom of the -OH group of acetic acid. The formula of acetate is CH3COO–. Its molecular structure has a methyl group linked to a carboxylate group. In this article, you will learn about the acetate ion in detail, including its structure formula, properties, reactions, and uses.
Table of Content
- What is Acetate?
- Acetate Structure
- Fermentation of Acetate
- Physical Properties of Acetate
- Chemical Properties of Acetate
- Uses of Acetate