What is the 'mother' in apple cider vinegar?
Written by
Robert Kelly
Reviewed by
Prof. Graham Pierce, Ph.D.The mother in apple cider vinegar shows up as a cloudy, cobweb-like sediment floating around in unfiltered bottles of the liquid. This is a natural byproduct of secondary fermentation, since it is formed by acetic acid bacteria that change the alcohol into vinegar. It consists largely of cellulose fibers and harmless germs. Although unmistakable in appearance, it does not possess the peculiar detoxifying powers attributed to it by the health faddists.
Physical Structure
- Cellulose matrix forming visible strands
- Acetobacter bacteria colonies clustered on fibers
- Trapped enzymes from fermentation process
Fermentation Role
- Scaffold for converting alcohol to acetic acid
- Indicator of unpasteurized raw vinegar
- Continuous culture for ongoing fermentation
Fermentation science explains the mother's biological origins. The sugar of the apple is changed into alcohol by means of yeast. The bacteria known as Acetobacter produce a mucilaginous substance, or biofilm, which grows on the surface of the liquid. This biofilm harbours numerous bacteria that convert large quantities of alcohol into acetic acid. The surface of the liquid is usually cloudy.
The mother provides absolutely no health benefits, notwithstanding popular opinion. No special enzymes, nutrients, or food constituents exist in the mother beyond those found in ordinary vinegar. There is no proof that it possesses any detoxifying properties. No evidence has ever been given that the liver or kidney in man needs assistance from any one of the constituents of the vinegar in the removal of the poison from the body. The sediment is harmless, but it is not a medicine.
Safety considerations are warranted when using vinegar not intended for consumption or unrefined vinegar. The mother might harbor trace amounts of apple allergens. Individuals with histamine intolerance may react to toxic compounds produced during the fermentation process. Always shake the vinegar well before using it to ensure even distribution of sediment. Discard vinegar at the first sign of development of unusual foreign colors or odorous characteristics indicating spoilage.
Functional use focuses on the grade of quality rather than the functional help. The mother shows old, slow fermentation processes. Many like the sharper flavor it gives to dressings. Be careful to use the unfiltered kinds for culinary purposes and don't suppose that the beneficial effects will be any different than those usually obtainable from vinegar.
Read the full article: 7 Key Uses of Apple Cider Vinegar
