315:. A temperature of 33 °C (91 °F) leads to maximum growth rates, whereas temperatures over 41 °C (105 °F) completely inhibit the bacteria growth. And in terms of pH, most strains can tolerate levels as low as 3.6, but the optimal range for growth is slightly higher (around 4-5) as it is also the optimum pH for some of the key proteins involved—for example, those involved in maltose transport function optimally at 5.2-5.6. However, there is lots of intraspecies diversity within
48:
347:
operons, which contributes to more rapid growth and protein production. Additionally, the smaller genome allows for a significant amount of metabolic energy to be conserved. Overall, the genome length can vary from strain to strain; some can have more
319:, so the optimal temperature and pH for growth will vary from strain to strain, and depend on a variety of factors—namely, the type of carbon source for metabolism, and the resulting proteins involved. For instance, a common yeast in sourdough,
352:
than others, some have slightly longer circular chromosomes, etc. But most strains share this characteristically small genome with a high density of rRNA operons, which allow for relatively fast growth rates.
369:
Zheng, Jinshui; Wittouck, Stijn; Salvetti, Elisa; Franz, Charles M.A.P.; Harris, Hugh M.B.; Mattarelli, Paola; O’Toole, Paul W.; Pot, Bruno; Vandamme, Peter; Walter, Jens; Watanabe, Koichi (2020).
371:"A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae"
255:, slender, rod-shaped, nonsporulating, and non-motile. They are also obligately heterofermentative, meaning that they can convert hexose sugars into not just lactic acid, but also ethanol, CO
1030:
540:
Rudi F. Vogel; Melanie
Pavlovic; Matthias A. Ehrmann; Arnim Wiezer; Heiko Liesegang; Stefanie Offschanka; Sonja Voget; Angel Angelov; Georg Bocker; Wolfgang Liebl (1 September 2011).
339:(that are also present in other heterofermentative lactobacilli) were lost or deleted via mutation. However, despite this loss of genes and overall smaller genome size, the
597:"Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity"
1004:
1099:
1043:
228:
has been used in sourdough breads for thousands of years, and is used in 3 million tons of sourdough goods yearly. For commercial use, specific strains of
796:
Vogel, R.F.; Pavlovic, M.; Ehrmann, M.A.; Wiezer, A.; Liesegang, H.; Offschanka, S.; Voget, S.; Angelov, A.; Böcker, G.; Liebl, W. (September 2011).
978:
1017:
335:
strains are often quite small—in fact, they are suggested to be the smallest of all the lactobacilli. It is even thought that many genes within
1094:
741:"Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation"
259:, and/or acetic acid. This heterofermentative ability is key for this species’ role in creating the unique flavor of sourdough bread.
1084:
508:
47:
1022:
299:, with lactobacilli utilizing maltose and the yeast utilizing the other sugars, including the glucose produced by the
224:, where sourdough was found to contain the variety, though it is dominant in Type I sourdoughs globally. In fact,
1089:
1048:
296:
907:
252:
132:
251:
was first known to be isolated in 1971 by Kline and
Sugihara. As lactic acid bacteria, the strains are
848:
656:
965:
798:"Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs"
752:
213:
89:
109:
849:"Intraspecies diversity and genome-phenotype-associations in Fructilactobacillus sanfranciscensis"
888:
465:
158:
42:
430:"Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?"
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prefers 27 °C (81 °F) and will not grow above 36 °C (97 °F).
991:
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External conditions such as acidity and temperature affect the growth rates of
237:
657:"Lactobacillus sanfrancisco, a key sourdough lactic acid bacterium: a review"
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which, through the production mainly of lactic and acetic acids, helps give
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and lactobacilli in a ratio of about 1:100. The yeast is most commonly
79:
996:
944:
266:
901:
485:"Microbial Ecology and Process Technology of Sourdough Fermentation"
270:
686:
Neubauer H, Glaasker E, Hammes WP, Poolman B, Konings WN (1994).
375:
International
Journal of Systematic and Evolutionary Microbiology
970:
905:
483:
De Vuyst, Luc; Van
Kerrebroeck, Simon; Leroy, Frédéric (2017).
847:
Rogalski, E.; Ehrmann, M.A.; Vogel, R.F. (February 2021).
295:
requires maltose. They therefore act without conflict for
688:"Mechanism of maltose uptake and glucose excretion in
914:
198:
Kline and
Sugihara 1971) Weiss and Schillinger 1984
186:
Kline and
Sugihara 1971) Weiss and Schillinger 1984
428:Gänzle, Michael G.; Zheng, Jinshui (2019-08-02).
8:
546:as stable element in traditional sourdoughs"
220:its characteristic taste. It is named after
902:
434:International Journal of Food Microbiology
31:
823:
813:
772:
715:
655:Gobbetti, M.; Corsetti, A. (April 1997).
628:
595:Kline, L.; Sugihara, T. F. (March 1971).
571:
561:
396:
386:
897:- the Bacterial Diversity Metadatabase
739:Ganzle MG, Ehmann M, Hammes WP (1998).
361:
1100:Cuisine of the San Francisco Bay Area
240:, and shipped to bakeries worldwide.
7:
875:– via Elsevier Science Direct.
675:– via Elsevier Science Direct.
650:
648:
333:Fructilactobacillus sanfranciscensis
317:Fructilactobacillus sanfranciscensis
249:Fructilactobacillus sanfranciscensis
209:Fructilactobacillus sanfranciscensis
142:Fructilactobacillus sanfranciscensis
36:Fructilactobacillus sanfranciscensis
287:. This yeast cannot metabolize the
212:is a heterofermentative species of
148:(Weiss and Schillinger 1984) Zheng
25:
446:10.1016/j.ijfoodmicro.2018.08.019
708:10.1128/jb.176.10.3007-3012.1994
489:Advances in Applied Microbiology
343:genomes are relatively dense in
46:
765:10.1128/AEM.64.7.2616-2623.1998
1036:lactobacillus-sanfranciscensis
916:Lactobacillus sanfranciscensis
891:Lactobacillus sanfranciscensis
544:Lactobacillus sanfranciscensis
291:found in the dough, while the
179:Lactobacillus sanfranciscensis
18:Lactobacillus sanfranciscensis
1:
865:10.1016/j.micres.2020.126625
613:10.1128/am.21.3.459-465.1971
501:10.1016/bs.aambs.2017.02.003
1116:
1095:Bacteria described in 1971
815:10.1186/1475-2859-10-S1-S6
690:Lactobacillus sanfrancisco
563:10.1186/1475-2859-10-S1-S6
542:"Genomic analysis reveals
191:Lactobacillus sanfrancisco
398:10067/1738330151162165141
164:
157:
138:
131:
43:Scientific classification
41:
34:
1085:History of San Francisco
853:Microbiological Research
802:Microbial Cell Factories
550:Microbial Cell Factories
124:F. sanfranciscensis
808:(Supplementary 1): S6.
745:Appl Environ Microbiol
673:10.1006/fmic.1996.0083
388:10.1099/ijsem.0.004107
601:Applied Microbiology
345:ribosomal RNA (rRNA)
275:Kasachstania humilis
214:lactic acid bacteria
168:Lactobacillus brevis
27:Species of bacterium
757:1998ApEnM..64.2616G
341:F. sanfranciscensis
337:F. sanfranciscensis
313:F. sanfranciscensis
301:F. sanfranciscensis
293:Fructilactobacillus
230:F. sanfranciscensis
226:F. sanfranciscensis
111:Fructilactobacillus
263:Sourdough starters
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1071:
1057:Open Tree of Life
908:Taxon identifiers
661:Food Microbiology
307:Growth Conditions
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16:(Redirected from
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1090:Lactobacillaceae
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751:(7): 2616–2623.
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381:(4): 2782–2858.
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702:(10): 3007–12.
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331:The genomes of
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992:iNaturalist
696:J Bacteriol
321:K. humilis,
285:C. milleri)
1079:Categories
495:: 49–160.
357:References
277:(formerly
621:0003-6919
519:0065-2164
454:1879-3460
440:: 15–23.
407:1466-5026
297:substrate
182:corrig. (
118:Species:
70:Bacillota
1010:11453360
931:Q1757333
925:Wikidata
873:33129664
834:21995419
582:21995419
527:28732554
470:52143236
462:30172443
415:32293557
350:plasmids
267:leavened
244:Overview
172:lindneri
159:Synonyms
96:Family:
66:Phylum:
60:Bacteria
56:Domain:
984:7379839
940:BacDive
825:3231932
783:9647838
753:Bibcode
726:8188601
639:5553285
573:3231932
289:maltose
170:subsp.
106:Genus:
86:Order:
80:Bacilli
76:Class:
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1023:962676
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971:975447
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327:Genome
152:. 2020
1005:IRMNG
958:6NSQZ
466:S2CID
271:yeast
150:et al
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1044:NCBI
1031:LPSN
1018:ITIS
979:GBIF
945:6519
895:Dive
869:PMID
830:PMID
779:PMID
722:PMID
635:PMID
617:ISSN
578:PMID
523:PMID
515:ISSN
505:ISBN
458:PMID
450:ISSN
411:PMID
403:ISSN
265:are
966:EoL
953:CoL
861:doi
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820:PMC
810:doi
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