Mycoderma
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.
0 branches of this genus, most-observed first
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Recorded sightings
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geo-referenced records in GBIF, from museums, herbaria and field observers.
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Every page naming Mycoderma in the Biodiversity Heritage Library →
This page is assembled live from iNaturalist, GBIF, Wikipedia, the Source Library and the Internet Archive. It is not yet part of the hand-edited codex. iNaturalist taxon 951788.