Hello Polisetty, your question is not quite clear. However, if this will help; Acetobacter species have an obligate aerobic metabolism, with oxygen as terminal electron acceptor. So they will do well in most laboratory media as long as they get their supply of oxygen. Two very important environmental factors influence vinegar production; oxygen supply and temperature control. Low and fluctuating temperatures slow down the process. High temperatures kill bacteria. Acceptable temperature range 27-29 deg C.Article Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

Of course, batch fermentation in flasks is suitable for vinegar production at the laboratory scale, taking off from wine and not from carbohydrate sources.Article Investigation of Vinegar Production Using a Novel Shaken Rep...

thanks a lot professor maurice for your kind suggestion.