Hiker pmars at
Thu Apr 11 20:10:50 EST 1996

When I was taking a food micro course back in college (Ohio State '69),
the professor pulled out a scuzzy looking gallon bottle filled with
vinegar.  He called it "mother of vinegar"......seems all you had to do
was keep adding old wine to it periodically and you would have a
continuous supply of good wine vinegar. Any idea where I can get cultures
for starting something like this?

   Marty Gross

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