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微信小章| 产品名称： | Lactobacillus curvatus (Troili-Petersson) Abo-Elnaga and Kandler |
|---|---|
| 商品货号： | TS204465 |
| 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 |
| 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. |