The Efficiency of Grape Vinegar-Treated Eatables Against Gut Microbes
Introduction: Two stages of fermentation result in vinegar (1,2). First, in anaerobic environments, yeast transforms fermentable carbohydrates into ethanol. Acetobacter bacteria, sometimes referred to as acetic acid bacteria (AAB) in aerobic circumstances, subsequently convert ethanol into acetic acid during the oxidation process (3). Although items with a high sugar content are the most frequently employed substrates for vinegar manufacture, alcohol,…