Lactobacillus sanfranciscensis

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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.

By [Kay Burrows]

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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.
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Authored for BIOL 238 Microbiology, taught by Joan Slonczewski, 2018, Kenyon College.