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Mother of vinegar is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar. Mother of vinegar is also known as Mycoderma aceti, a New Latin expression, from the Greek μὑκης (fungus) plus δἐρμα (skin), and the Latin aceti (of the acid). The naming of the bacteria has been rather fluid due to its original identification near the inception of bacteriology. Currently, the preferred naming isAcetobacter aceti.

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