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)
The “mother” in ACV continues to grow. There’s no debate whatsoever.
Here’s an elementary explanation of the “mother” in ACV. You can take it out and start the process over again with new apple juice. I’ve done it many a time. If I leave the ACV in the confines of the shower for too long the mother grows pretty fast. I use it to clean my hair and scalp. The pH is perfect. Haven’t put soap in my hair for 15 years.
https://enzymedica.com/blogs/ingredient-science/what-is-the-mother-in-apple-cider-vinegar