Editing Mother of vinegar (section)

== Discovery ==
[[Herman Boerhaave|Hermann Boerhaave]] was one of the first scientists to study vinegar. In the early 1700s, he showed the importance of the mother of vinegar in the acetification process, and how having an increased oxidation surface allowed for better vinegar production. He called the mother a "vegetal substance" or "flower."<ref name=":1" />

In 1822, South African botanist, [[Christiaan Hendrik Persoon|Christian Hendrik Persoon]] named the mother of vinegar ''Mycoderma,'' which he believed was a fungus''.'' He attributed the vinegar production to the ''Mycoderma'', since it formed on the surface of wine when it has been left open to air.<ref name=":1" />

In 1861, [[Louis Pasteur]] made the conclusion that vinegar is made by a "plant" that belonged to the group ''Mycoderma,'' and not made purely by chemical oxidation of ethanol. He named the plant ''Mycoderma aceti.'' <ref name=":1" /> '''''Mycoderma aceti''''', is a [[Neo-Latin]] expression, from the Greek μύκης ("fungus") plus δέρμα ("skin"), and the Latin {{Lang|la|aceti}} ("of the acid").<ref>Fuchs, G. [Ed.] (2006) Allgemeine Mikrobiologie. 8. ed., Thieme press, Stuttgart</ref>

[[Martinus Beijerinck|Martinus Willem Beijerinck]], who was a founder of modern microbiology, identified acetic acid bacteria in the mother of vinegar. He named the bacteria ''[[Acetobacter aceti]]'' in 1898.<ref name=":1" /> In 1935, Toshinobu Asai, a Japanese microbiologist, discovered a new genus of bacteria in the mother of vinegar, ''[[Gluconobacter]]''. After this discovery, 12 genera and 59 species of bacteria were found to compose the AAB found in mother of vinegar.<ref name=":1" />