Acetate Agar is supplied by Micromaster. It is available in the form of a light yellow to beige coloured homogeneous free flowing powder which has a pH in the range of 5.2 to 5.6. It is advisable to store this product between 2-8C.

Quantity provided: 500 g/pack

Acetate Agar is used for the isolation and cultivation of Leuconostoc and Pediococcus species. 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 later modified by Keddie. Peptic digest of animal tissue, yeast extract, meat extract present in this Agar 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.