Vinegar is a substance consisting of cellulose and acetic acid bacteria that develops in the fermentation of alcoholic liquids, which convert alcohol to acetic acid with the aid of oxygen from the air. This is added to wine, juice, or other alcoholic beverages to produce vinegar.
Mother of vinegar is also known as Mycoderma aceti , a New Latin expression, from the Greek ????? ("fungus") plus ????? ("skin"), and Latin aceti ("from acid"). The naming of the bacteria has been somewhat liquid due to the near original early identification of bacteriology. Currently, the preferred naming is Acetobacter aceti .
Mother vinegar can also form in store-bought vinegar if there is some un-fermented sugar and/or alcohol contained in vinegar. This is more common in unpasteurized vinegar. Although not appetizing in appearance, vinegar mother is completely harmless and the surrounding vinegar should not be thrown because of it. It can be filtered using a coffee filter, used to start a bottle of vinegar, or simply ignore it.
Video Mother of vinegar
See also
- Acetobacter
- SCOBY
Maps Mother of vinegar
References
Source of the article : Wikipedia
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