The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of
vinegar. Fast methods add mother of
vinegar (i.e. bacterial culture) to the source liquid and then add air using a venturi pump system or a turbine to promote oxygenation to give the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days.