The bacteria that produce vinegar are called acetic acid bacteria (AAB). They are a group of bacteria that oxidize ethanol (alcohol) into acetic acid, which is the main component of vinegar.

The most common species of acetic acid bacteria used in vinegar production are:

* Acetobacter aceti: This is the most common species used in vinegar production.

* Gluconobacter oxydans: This species is also used in vinegar production, and it can also be used to produce other products, such as gluconic acid.

* Acetobacter pasteurianus: This species is also used in vinegar production, and it is known for its ability to tolerate high concentrations of alcohol.

These bacteria are typically present in the air, on fruit, and in other places where alcohol is found. When they come into contact with alcohol, they begin to produce acetic acid, which gives vinegar its characteristic sour taste and smell.