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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.
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.
