Vinegar fermentation was essentially a two-step process comprising the anaerobic conversion of sugars to ethanol (C2H5OH) and the aerobic oxidation of ethanol to acetic acid (CH3CO2H). It was to be found that vinegar could be successfully produced from the juice extracted from banana using yeast and Acetobacter. Banana fruit pulp was a suitable raw material for ethanol production by
fermentation and for vinegar production by this ethanol.