Atlas Agroalimentaire

Fructilactobacillus sanfranciscensis

Tous micro-organismes

Fructilactobacillus sanfranciscensis is a heterofermentative species of lactic acid bacteria which, through the production mainly of lactic and acetic acids, helps give sourdough bread its characteristic taste. It is named after San Francisco, where sourdough was found to contain the variety, though

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Faits clés

CatégorieTous micro-organismes
Nom scientifiqueFructilactobacillus sanfranciscensis
CatégorieBactérie
Typebacteria_lactic

Sources

  1. Lactobacillus sanfranciscensis ecology source
  2. Lactobacillus sanfranciscensis — GBIF source
  3. Fructilactobacillus sanfranciscensis — Wikipédia (en) source
  4. Metabolic pathway of α-ketoglutarate in Lactobacillus sanfranciscensis and Lactobacillus reuteri during sourdough fermentation — Crossref (2010) source
  5. L-lactic acid and phenolic compounds production from wheat bran using Lactobacillus crustorum and Lactobacillus sanfranciscensis — Crossref (2018) source
  6. Fructilactobacillus sanfranciscensis review (2018)
  7. Fructilactobacillus sanfranciscensis — Wikipedia (en) source
  8. Intraspecies diversity and genome-phenotype-associations in Fructilactobacillus sanfranciscensis — Microbiological Research (2021) source
  9. Nomenclature Abstract for Fructilactobacillus sanfranciscensis (Weiss and Schillinger 1984) Zheng et al. 2020. — Crossref (2020) source