Acetic acid bacteria (AAB) incompletely oxidize sugars and alcohols, usually glucose and ethanol, to acetic acid, in a process called AAB oxidative fermentation (AOF). After glycolysis, the produced pyruvate is broken down to acetaldehyde by pyruvate decarboxylase, which in turn is oxidized to acetic acid by acetaldehyde dehydrogenase. Ethanol is first oxidized to acetaldehyde by alcohol dehydrogenase, which is then converted to acetic acid. Both of these processes either generate NAD(P)H, or shuttle electrons into the electron transport chain via ubiquinol. This process is exploited in the use of acetic acid bacteria to produce vinegar.