Lactobacillus curvatus (Troili-Petersson) Abo-Elnaga and Kandler
商品貨號(hào)
B172445
Strain Designations
LTH 1174
Application
Produces sakacin A [curvacin A]
Isolation
Fermented sausage
Biosafety Level
1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.
Product Format
freeze-dried
Storage Conditions
Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Section
Preceptrol®
no
Type Strain
no
Comments
Cloning of curA gene
Medium
ATCC® Medium 416: Lactobacilli MRS Agar/Broth
Growth Conditions
Temperature: 30°C
Atmosphere: Aerobic
Name of Depositor
WP Hammes
Chain of Custody
ATCC <-- WP Hammes <-- A Bantleon
References
Tichaczek PS, et al. Cloning and sequencing of curA encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174. Arch. Microbiol. 160: 279-283, 1993. PubMed: 7694558
Tichaczek PS, et al. Characterization of the bacteriocins Curvacin A from Lactobacillus curvatus LTH1174 and Sakacin P from L. sake LTH673. Syst. Appl. Microbiol. 15: 460-468, 1992.
Vogel RF, et al. The competitive advantage of Lactobacillus curvatus LTH 1174 in sausage fermentations is caused by formation of Curvacin A. Syst. Appl. Microbiol. 16: 457-462, 1993.
