For the isolation and cultivation of Leuconostoc and Pediococcus species
ACETATE AGAR is used for isolation and cultivation of Leuconostoc and Pediococcus. Acetate agar was formulated by Whittenbury and then modified by Keddie. Leuconostoc is a gram positive and heterofermentative bacteria that is able to produce dextran from sucrose, thereby held responsible for causing the stink when creating a sour dough starter. Some species of this microrganism 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, even than some strains of Pediococcus produce diacetyl, which gives a buttery or butterscotch aroma to some wines (such as chardo nnay) and a few style of beer. Pediococcus species are often used in silage inoculants. Peptic digest of animal tissue, yeast extract, meat extract provide all essential growth nutrients. Polysorbate 80 maintains the surface tension of the medium to the optimal level. Glucose is the energy source. Sodium acetate serves as a sole source of carbon.