Lactobacillus curvatus (Troili-Petersson) Abo-Elnaga and Kandler (ATCC® 51436)

Strain Designations: LTH 1174  /  Type Strain: no  /  Biosafety Level: 1

Permits And Restrictions

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Strain Designations LTH 1174
Application Produces sakacin A [curvacin A]
Fermented sausage
Type Strain no
Biosafety Level 1
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
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
Fermented sausage

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.

Notice: Necessary PermitsPermits

These permits may be required for shipping this product:

  • Customers located in the state of Hawaii will need to contact the Hawaii Department of Agriculture to determine if an Import Permit is required. A copy of the permit or documentation that a permit is not required must be sent to ATCC in advance of shipment.
Basic Documentation