Absolutely
https://extension.wvu.edu/food-health/cooking/apple-cider-vinegar-myths-facts
Since vinegar has “anti-bacterial” properties, I doubt any “living culture” exists.
As far as I’ve been told: The bacteria that fermented the alcohol consumes all the sugar and dies, and then, left exposed to air, the bacteria that creates the vinegar, consumes all the alcohol and dies.
Any “living culture” in ACV would need something to consume to continue “living”...so I doubt it, and would need to see a link to a scientific proof.
Got one?
(otherwise, it’s just another liberal hippy myth)