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The article contains sections titled: 1. Introduction 2. Physical and Chemical Properties 3. Acetic Acid Fermentation 4. Raw Materials 4.1. Alcohol 4.2. Water 4.3. Nutrients 5. Production 5.1. Microorganisms 5.1.1. Summary and Classification 5.1.2. Required Properties of Industrially Used Strains 5.1.3. Industrially Used Strains 5.1.4. Genetic Improvement 5.1.5. Bacteriophages 5.2. Biochemistry 5.2.1. Ethanol 5.2.2. Sugar 5.2.3. Acetate 5.2.4. Carbon Dioxide 5.2.5. Nitrogen 5.2.6. Growth Factors 5.3. Physiology 5.3.1. Oxygen Demand and Total Concentration 5.3.2. Lack of Ethanol 5.3.3. Specific Growth Rate 5.3.4. Specific Product Formation 5.3.5. Concentration and Temperature 5.3.6. Overoxidation 5.4. Industrial Processes 5.4.1. Submerged Vinegar Fermentation 5.4.1.1. Semicontinuous and Continuous Fermentations 5.4.1.2. Two‐Stage Processes 5.4.1.3. The Frings Acetator 5.4.1.4. Further Trends in Submerged Processes 5.4.1.5. Other Submerged Fermentation Processes 5.4.1.6. Continuous Culture and Cell Recycle 5.4.1.7. Semicontinuous Culture and Cell Recycle 5.4.2. Surface Fermentation 5.4.2.1. History 5.4.2.2. New Experiments with Surface Fermentation 5.4.3. Trickle Processes 5.4.4. Experiments with Immobilized Acetic Acid Bacteria 5.4.5. Environmental Protection 5.5. Treatment of Raw Vinegar 5.5.1. Storage and Quality 5.5.2. Filtration 5.5.3. Pasteurization 5.5.4. Bottling and Shelf Life 6. Constituents of Vinegar 7. Analysis of Vinegar 8. Use of Vinegar 9. Economic Aspects

The design and operational characteristics of a self-priming aerator are described.I t sucks the desired air quantity into the tank and distributes it uniformly arid in very fine bubbles over a certain cross-sect,ion. The design and operatiorial characterist,ics of a mechanical defoamer are described. The defoamer is mounted to the top of the fermentation t,ank and separates foam by centrifugal force into air arid liquid. It is capable of handling foams of different composition and quality without the addition of antifoam agents. Using submerged vinegar fermentation, production of baker's yeast, and industrial waste water treatment as example;;, tjhe performance of aerators and defoamers of different sizes is discussed.The aerator works without a compressor.

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