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Mother of vinegar

Colloquial name (also vinegar cream or vinegar fungus) for the gelatinous, thread-forming layer of Acetobacter (acetic acid bacteria) that forms on the surface of the liquid during vinegar production. If no complete fermentation took place, this can also form in commercial vinegar. Despite its unsightly appearance, it is completely harmless to health when consumed. It is also inoculated during production as a "jump start". See also under vinegar.

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