Acetaldehyde, the intermediate product, is then further oxidized to Acetic Acid by the enzyme acetaldehyde dehydrogenase. This reaction involves the transfer of two hydrogen atoms from acetaldehyde to molecular oxygen, generating water as a byproduct. The conversion of acetaldehyde to acetic acid is a critical step in the production of vinegar, as it imparts the characteristic sour taste and aroma to the final product.
The oxidation of acetaldehyde to Acetic Acidis a challenging process due to the low reactivity of molecular oxygen. To overcome this obstacle, acetic acid bacteria employ a unique strategy. They possess a membrane-bound enzyme called alcohol oxidase, which catalyzes the transfer of electrons from ethanol to molecular oxygen, forming hydrogen peroxide as an intermediate product. Hydrogen peroxide, in turn, is rapidly decomposed by the action of the enzyme catalase, which is also present in acetic acid bacteria. This enzymatic machinery ensures the continuous supply of molecular oxygen for the oxidation of acetaldehyde and prevents the accumulation of toxic hydrogen peroxide.
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