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bn:03715248n
Noun Concept
Categories: Condiment stubs, Food science, Vinegar
EN
mother of vinegar  Mycoderma  Mycoderma aceti  Vinegar mother
EN
Mother of vinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria. Wikipedia
Definitions
Relations
Sources
EN
Mother of vinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria. Wikipedia
Bacterial culture used to ferment alcoholic liquids to vinegar Wikidata
A substance composed of cellulose and acetic acid bacteria that is added to alcoholic liquids such as wine to produce vinegar. OmegaWiki
IS A
bacterial culture
HAS PART
cellulose
acetic acid bacteria
FOUND IN TAXON
Gluconobacter
Acetobacter
PRODUCT OR MATERIAL PRODUCED
vinegar
Wikipedia
EN
mother of vinegar
Wikidata
EN
mother of vinegar
OmegaWiki
EN
mother of vinegar
Wikipedia Redirections
EN
Mycoderma, Mycoderma aceti, Vinegar mother
Wikidata Alias
EN
Mycoderma aceti

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