Lactobacillus sanfranciscensis: Difference between revisions
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[[Image:PHIL_1181_lores.jpg|thumb|300px|right|Electron micrograph of the Ebola Zaire virus. This was the first photo ever taken of the virus, on 10/13/1976. By Dr. F.A. Murphy, now at U.C. Davis, then at the [http://www.cdc.gov/ CDC].]] | [[Image:PHIL_1181_lores.jpg|thumb|300px|right|Electron micrograph of the Ebola Zaire virus. This was the first photo ever taken of the virus, on 10/13/1976. By Dr. F.A. Murphy, now at U.C. Davis, then at the [http://www.cdc.gov/ CDC].]] | ||
<br>By [ | <br>By [Kay Burrows]<br> | ||
<br>At right is a sample image insertion. It works for any image uploaded anywhere to MicrobeWiki.<br><br>The insertion code consists of: | <br>At right is a sample image insertion. It works for any image uploaded anywhere to MicrobeWiki.<br><br>The insertion code consists of: | ||
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<br><b>Superscript:</b> Fe<sup>3+</sup> | <br><b>Superscript:</b> Fe<sup>3+</sup> | ||
<br>Introduce the topic of your paper. What is your research question? What experiments have addressed your question? Applications for medicine and/or environment?<br> | <br>Lactobacillus sanfranciscensis is a rod-shaped, Gram positive, lactic acid bacteria, closely related to the Lactobacillus casei-Pediococcus group. It is nonsporulating, nonrespiring, acid- and aero-tolerant. Famous for being an important flavor component of sourdough bread, Lb. sanfranciscensis is an obligate, heterofermentative bacteria. Its fastidiousness arises from a symbiotic relationship with Saccharomyces cerevisiae. This yeast, also useful in the making of sourdough, provides Lb. sanfranciscensis with amino acids and peptides to aid in growth and fermentation. During fermentation, the microbe consumes maltose and glucose to ultimately release acids that create the sour taste in sourdough. | ||
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Introduce the topic of your paper. What is your research question? What experiments have addressed your question? Applications for medicine and/or environment?<br> | |||
Sample citations: <ref>[http://www.plosbiology.org/article/fetchObject.action?uri=info%3Adoi%2F10.1371%2Fjournal.pbio.1000005&representation=PDF Hodgkin, J. and Partridge, F.A. "<i>Caenorhabditis elegans</i> meets microsporidia: the nematode killers from Paris." 2008. PLoS Biology 6:2634-2637.]</ref> | Sample citations: <ref>[http://www.plosbiology.org/article/fetchObject.action?uri=info%3Adoi%2F10.1371%2Fjournal.pbio.1000005&representation=PDF Hodgkin, J. and Partridge, F.A. "<i>Caenorhabditis elegans</i> meets microsporidia: the nematode killers from Paris." 2008. PLoS Biology 6:2634-2637.]</ref> | ||
<ref>[http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3847443/ Bartlett et al.: Oncolytic viruses as therapeutic cancer vaccines. Molecular Cancer 2013 12:103.]</ref> | <ref>[http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3847443/ Bartlett et al.: Oncolytic viruses as therapeutic cancer vaccines. Molecular Cancer 2013 12:103.]</ref> | ||
Revision as of 03:05, 3 April 2018
Section
By [Kay Burrows]
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Filename: PHIL_1181_lores.jpg
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Legend/credit: Electron micrograph of the Ebola Zaire virus. This was the first photo ever taken of the virus, on 10/13/1976. By Dr. F.A. Murphy, now at U.C. Davis, then at the CDC.
Closed double brackets: ]]
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Lactobacillus sanfranciscensis is a rod-shaped, Gram positive, lactic acid bacteria, closely related to the Lactobacillus casei-Pediococcus group. It is nonsporulating, nonrespiring, acid- and aero-tolerant. Famous for being an important flavor component of sourdough bread, Lb. sanfranciscensis is an obligate, heterofermentative bacteria. Its fastidiousness arises from a symbiotic relationship with Saccharomyces cerevisiae. This yeast, also useful in the making of sourdough, provides Lb. sanfranciscensis with amino acids and peptides to aid in growth and fermentation. During fermentation, the microbe consumes maltose and glucose to ultimately release acids that create the sour taste in sourdough.
Introduce the topic of your paper. What is your research question? What experiments have addressed your question? Applications for medicine and/or environment?
Sample citations: [1]
[2]
A citation code consists of a hyperlinked reference within "ref" begin and end codes.
Section 1
Include some current research, with at least one figure showing data.
Every point of information REQUIRES CITATION using the citation tool shown above.
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References
Authored for BIOL 238 Microbiology, taught by Joan Slonczewski, 2018, Kenyon College.
