Mother of Vinegar

The mother of vinegar, also called Mycoderma aceti or scoby, is a biomass of mostly  Acetylobacter bacteria  which has been valued over history for producing vinegar, along with beneficial yeast. A mother of vinegar can also be used for kombucha- the bacterial masses are made up of a variety of organisms and they will each adapt differently to the base used.



If you add it to a an acid juice and leave it in a warm place you will eventually see a round gelatinous mass floating near the surface or stringy pieces in earlier stages.  This is the mother of vinegar.