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bn:03715248n
Noun Concept
Categories: Food science, Condiment stubs, Vinegar
EN
mother of vinegar  Mycoderma  Mycoderma aceti  Vinegar mother
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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
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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
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