Mother of vinegar is a term used to refer to a gelatinous substance that is formed naturally when vinegar is fermenting. This substance contains Acetobacter bacteria that are responsible for the vinegar's sour taste and aroma. There are different synonyms that are used to describe mother of vinegar, including vinegar fungus, mycoderma aceti, and vinegar mother. The term is also sometimes used interchangeably with other words such as kombucha scoby, which is a similar slimy substance found in fermented tea. Regardless of its name, the mother of vinegar is an essential component in the production of vinegar, and it plays a vital role in the fermentation process.