ACETATE AGAR

Leuconostoc is a genus of gram-positive bacteria, which are heterofermentative and are able to produce dextran from sucrose. These are blamed for causing the stink when creating a sour dough starter. Some species are also capable of causing human infection. Pediococcus is a genus of gram-positive lactic acid bacteria, which are purely homofermentative. Pediococcus bacteria are usually considered contaminants of beer and wine although their presence is sometimes desired in beer styles such as Lambic. Certain Pediococcus isolates produce diacetyl, which gives a buttery or butterscotch aroma to some wines (such as Chardonnay) and a few styles of beer. Pediococcus species are often used in silage inoculants. Acetate agar was formulated by Whittenbury and then modified by Keddie.

for the isolation and cultivation of Leuconostoc and Pediococcus species