Heterofermenting species of "Oenococcus" and "Lactobacillus" have the potential to produce high levels of acetic acid through the metabolism of glucose, though with most strains of "O. oeni", the amount is usually only 0.1 to 0.2 g/l. Several species of "Pediococcus" can also produce acetic acid through other pathways. Wines starting out with a high pH levels (above 3.5) stand the greatest risk of excessive acetic acid production due to the more favorable conditions for "Lactobacillus" and "Pediococcus" species. "L. Kunkeei", one of the so-called "ferocious "Lactobacillus"" species, has been known to produce 3 to 5 g/l of acetic acid in wines—levels which can easily lead to stuck fermentations.