Editing Mother of vinegar (section)

== Mother of kombucha ==
[[File:Kombucha culture.jpg|thumb|Kombucha mother]]
[[File:Essigmutter von apfelessig.jpg|thumb|Mother of vinegar taken from apple cider vinegar]]
Mother of vinegar and mother of kombucha share many similarities, but they are different. Kombucha mother is created from the fermentation of [[tea]], while mother of vinegar is created from the fermentation of wine, cider, or other alcoholic beverages. The fermentation process of tea creates [[SCOBY]]. The SCOBY creates a [[bacterial cellulose]] film, like that seen in mother of vinegar. The bacteria also oxidizes the alcohol to create acetic acid. The main bacterial genus involved in the mother of kombucha is ''Acetobacter'', which is also a main genus in mother of vinegar. Kombucha mother also has the bacteria genus ''Gluconobacter'', which is found in some vinegar types.<ref>{{Cite journal |last=Coelho |first=Raquel Macedo Dantas |last2=Almeida |first2=Aryelle Leite de |last3=Amaral |first3=Rafael Queiroz Gurgel do |last4=Mota |first4=Robson Nascimento da |last5=Sousa |first5=Paulo Henrique M. de |date=2020-12-01 |title=Kombucha: Review |url=https://www.sciencedirect.com/science/article/pii/S1878450X20301499 |journal=International Journal of Gastronomy and Food Science |language=en |volume=22 |pages=100272 |doi=10.1016/j.ijgfs.2020.100272 |issn=1878-450X}}</ref> Both vinegar and kombucha mothers contain yeast, which ferments sugars to [[ethanol]]. After the fermentation process, the AAB oxidizes the ethanol into acetic acid.

The main difference between mother of vinegar and mother of kombucha is the acetic acid tolerance. Vinegar has a higher acetic acid concentration than kombucha, therefore the species in mother of vinegar needs to tolerate higher levels of acetic acid.<ref>{{Cite journal |last=Gomes |first=Rodrigo José 1 |last2=Borges |first2=Maria de Fatima 2 |last3=Rosa |first3=Morsyleide de Freitas 2 |last4=Castro-Gómez |first4=Raúl Jorge Hernan 1 |last5=Spinosa |first5=Wilma Aparecida 1 1 Department of Food Science |last6=Technology |first6=State University of Londrina |date=2018 |title=Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications |url=https://www.proquest.com/docview/2112558130?forcedol=true&parentSessionId=TQaUkK4CZPrOhYLLI2SZd3jgLO1/jnGF2AOgRK5UMBc=&pq-origsite=summon&forcedol=true |language=English |pages=139–151 |doi=10.17113/ftb.56.02.18.5593|pmc=6117990 }}</ref> Due to the differences in the compositions of the mothers, mother of vinegar cannot be used to produce kombucha due to it not being derived from tea and its bacteria having different characteristics.