Acetate Agar

Acetate Agar
Acetate Agar is used for the isolation and cultivation of Leuconostoc and Pediococcus species.
Principle And Interpretation
Leuconostoc is a genus of gram-positive bacteria, which are heterofermentative and are able to produce dextran from sucrose. 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. These are blamed for causing the stink when creating a sour dough starter. Some species are also capable of causing human infection. Pediococcus species are often used in silage inoculants. Acetate agar was formulated by Whittenbury and then modified by Keddie. Certain Pediococcus isolates produce diacetyl, which gives a buttery or butterscotch aroma to some wines and a few styles of beer. Peptic digest of animal tissue, yeast extract, meat extract provide all essential growth nutrients. Glucose is the energy source. Sodium acetate serves as a sole source of carbon.
Quality Control
Appearance: Light yellow to beige homogeneous free flowing powder.
pH: 5.20-5.60
Gelling: Firm, comparable with 2.0% Agar gel.
Reaction: Reaction of 6.19% aqueous solution at 25°C. pH : 5.4±0.2
Colour and Clarity of prepared medium: Yellow coloured clear to slightly opalescent gel forms in Petri plates.

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