EVERYDAY SCIENCE

Detailed explanation-1: -It is found in popular kitchen staples like salad dressings, marinades, sauces, mayonnaise, and ketchup. Vinegar can change the texture of foods. It breaks down the chemical structure of protein, such as when used as a marinade to tenderize meats and fish.

Detailed explanation-2: -The main species responsible for the production of vinegar belong to the genera Acetobacter, Gluconacetobacter, Gluconobacter and Komagataeibacter because of their high capacity to oxidise ethanol to acetic acid and high resistance to acetic acid released into the fermentative medium (2, 3).

Detailed explanation-3: -A vinegar mother is just bacteria that feeds on alcoholic liquids, and the fact that one developed in your vinegar just means that there were some sugars or alcohol that weren’t completely fermented in the vinegar process.

Detailed explanation-4: -White vinegar may have significant health benefits due to its acetic acid content, including blood sugar control, weight management, reduced cholesterol and antimicrobial properties.