Lactobacillus kunkeei Edwards et al. (ATCC® 700308)

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

Permits and Restrictions

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Strain Designations YH-15
Isolation
Partially fermented grape juice in commercial Cabernet Sauvignon winery, California
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
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

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