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
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
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