Vinegar is prepared by which bacterial oxidation?

Dear student, 
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Vinegar is produced by bacterial oxidation of ethanol. 
Vinegar is a solution of acetic acid produced by a two-step bioprocess. In the first step, fermentable sugars are transformed into ethanol by the action of yeast. In the second step, acetic acid bacteria (AAB) oxidizes the ethanol into acetic acid in an aerobic process.
Glucose $\underset{}{\overset{}{\to }}$ 2C₂H₅OH $\underset{}{\overset{}{\to }}$ 2CH₃COOH + 2H₂O

Regards.