A common concern for beer brewers making sour beers is contamination from Acetobacter. This organism converts ethanol to acetic acid and gives the finished product an undesirable vinegar flavor. Which of the following media would serve as a good enrichment medium to detect the presence of Acetobacter in a brewery environment?

a. Carbon dioxide, yeast extract, trace elements
b. Cellulose, phosphate buffer, magnesium sulfate, calcium chloride, trace elements
c. Ethanol, ammonium chloride, phosphate buffer, magnesium sulfate, calcium chloride, trace elements
d. Glucose, ammonium chloride, phosphate buffer, magnesium sulfate, calcium chloride, trace elements