Editing Mother of vinegar (section)

=== Bacteria ===
The veil is nontoxic and is composed of cellulose and AAB. The raw materials and other manufacturing features determine what genus the bacteria that composes the AAB is from. [[Polymerase chain reaction|PCR]] fingerprinting revealed that ''[[Acetobacter]]'' genus was the most abundant in mother of vinegar resulting from apples, while ''[[Komagataeibacter]]'' genus was most dominant in mother of vinegar resulting from grapes. Mother of vinegar from apples had ''A. okinawenis'' as the most abundant species of bacteria. Grape vinegar and the mother had ''K.&nbsp;europaeus'' as the most dominant bacterial species.<ref>{{Cite journal |last=Yetiman |first=Ahmet E. |last2=Kesmen |first2=Zülal |date=2015 |title=Identification of acetic acid bacteria in traditionally produced vinegar and mother of vinegar by using different molecular techniques |url=https://reader.elsevier.com/reader/sd/pii/S016816051500152X?token=5787FA320911BECC6CB784692F25A24745E293FFDC5CCCC8CA637F5C093AF4A5E0EBA2388FA9A134C01B1AFD7918183F&originRegion=us-east-1&originCreation=20230424162359 |journal=International Journal of Food Microbiology |volume=204 |pages=9–16 |via=Elsevier Science Direct}}</ref>
[[File:Mère-de-vinaigre.jpg|thumb|Mother of vinegar that is composed of ''Acetobacter'']]
There are also many other bacterial genera that are in mother of vinegar. [https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/denaturing-gradient-gel-electrophoresis#:~:text=Denaturing%20gradient%20gel%20electrophoresis%20(DGGE,in%20a%20segment%20of%20DNA. Polymerase Chain Reaction Denaturing Gradient Gel Electrophoresis] (PCR-DGGE) was used to detect the bacterial components and genera in vinegar. These groups include: ''Acetobacter, [[Acidomonas]], Ameyamaea, [[Asaia]], [[Gluconacetobacter]], [[Gluconobacter]], [[Granulibacter]], Komagataeibacter, [[Kozakia]], Neoasaia, [[Saccharibacter]], Swaminathania, and Tanticharoenia.'' These bacteria are normally [[Gram-negative bacteria|gram-negative]] or [[Gram variable|gram-variable]] and have [[Polar bond|polar]] [[Flagellum|flagella]]. They also need an [[Aerobic organism|aerobic]] environment to grow and prefer an environment with a [[pH]] of 5–6.5 but can survive in pH of 3–4. They are non-[[spore]] forming bacteria. These bacteria are difficult to find in spontaneous fermentation. This is because they are in competition with other microbial groups during the time the mother of vinegar is in the viable but not culturable ([[VBNC]]) state.  The genera, ''Gluconacetobacter'' and ''Komagataeibacter'' produce high levels of bacterial cellulose, which is what mother of vinegar is composed of.<ref name=":2">{{Cite journal |last=Milanovic |first=Vesna |last2=Osimani |first2=Andrea |last3=Garofalo |first3=Cristiana |last4=De Filippis |first4=Francesca |last5=Ercolini |first5=Danilo |last6=Cardinali |first6=Federica |last7=Taccari |first7=Manuela |last8=Aquilanti |first8=Lucia |last9=Clementi |first9=Francesca |date=2018 |title=Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE |url=https://www.sciencedirect.com/science/article/pii/S0168160518303908 |journal=International Journal of Food Microbiology |volume=286 |pages=66–74 |via=Elsevier Science Direct}}</ref>
[[File:Mycoderma aceti in vinegar. Wellcome M0008824.jpg|thumb|Bacterial culture of mother of vinegar]]
The amount of ''Gluconacetobacter'' and ''Acetobacter'' in the mother of vinegar is associated with the concentration of acetic acid in the vinegar. Vinegars with a concentration of acetic acid greater than 6% contained more ''Gluconacetobacter'', while those with a concentration of less than 6% typically see ''Acetobacter'' present. However, on an industrial scale, ''Acetobacter'' was seen in acetic acid concentrations of 11.5–12%.<ref name=":2" />

[[Lactic acid bacteria]] are also present in mother of vinegar to aid in the breakdown of [[carbohydrate]]s in the alcohol fermentation process. Lactic acid bacteria create [[lactic acid]], which results in a pH decrease in the final vinegar product. In Shanxi aged vinegar, there were seven species of three different bacterial genera present in its mother of vinegar. These species include, ''[[Limosilactobacillus fermentum]]'' (formerly ''Lactobacillus fermentum''), ''Weissella  confusa'', ''[[Lentilactobacillus buchneri]]'' (aka ''Lactobacillus buchneri''), ''[[Lactiplantibacillus plantarum]]'' (aka ''Lactobacillus plantarum''), ''[[Lacticaseibacillus casei]]'' (formerly ''Lactobacillus casei''), ''[[Pediococcus acidilactici]]'', and ''P. pentosaceus.'' These bacteria are all [[Gram-positive bacteria|gram-positive]], long [[Bacillus (shape)|rod-shaped]], or elliptical shaped. There were very few [[Coccus|cocci]] shaped bacteria present.<ref name=":3">{{Cite journal |date=2012-05-01 |title=Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar |url=https://www.sciencedirect.com/science/article/abs/pii/S074000201100195X |journal=Food Microbiology |language=en |volume=30 |issue=1 |pages=289–297 |doi=10.1016/j.fm.2011.08.010 |issn=0740-0020}}</ref>