Lactobacillus kunkeei Edwards et al. (ATCC® 700308)

Strain Designations: YH-15  /  Type Strain: yes  /  Biosafety Level: 1

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Strain Designations YH-15
Isolation
Partially fermented grape juice in commercial Cabernet Sauvignon winery, California
Type Strain yes (type strain)
Biosafety Level 1
Product Format freeze-dried
Preceptrol® no
Type Strain yes (type strain)
Comments
Sluggish fermentation of grape juice
Medium ATCC® Medium 2067: Modified Rogosa medium
Growth Conditions
Temperature: 30.0°C
Atmosphere: Aerobic
Name of Depositor CG Edwards
Chain of Custody
ATCC <<--CG Edwards<<--Huang et al.
Isolation
Partially fermented grape juice in commercial Cabernet Sauvignon winery, California
References

Edwards CG, et al. Lactobacillus kunkeei sp. nov.: a spoilage organism associated with grape juice fermentations. J. Appl. Microbiol. 84: 698-702, 1998. PubMed: 9674120

Huang YC, et al. Relationship between sluggish fermentations and the antagonism of yeast by lactic acid bacteria. Am. J. Enol. Vitic. 47: 1-10, 1996.

Validation list no. 67. Int. J. Syst. Bacteriol. 48: 1083-1084, 1998.

type strain

type strain

type strain

Cross References

Nucleotide (GenBank) : Y11374 16S rRNA sequence

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