Lactobacillus sanfranciscensis: Difference between revisions
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<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. | <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.<ref>[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3231932/pdf/1475-2859-10-S1-S6.pdf : Vogel RF, Pavlovic M, Ehrmann MA, et al. Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs. Microbial Cell Factories. 2011.]</ref><br> | ||
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Revision as of 14:34, 17 April 2018
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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.[1]
Introduce the topic of your paper. What is your research question? What experiments have addressed your question? Applications for medicine and/or environment?
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References
- ↑ : Vogel RF, Pavlovic M, Ehrmann MA, et al. Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs. Microbial Cell Factories. 2011.
- ↑ Hodgkin, J. and Partridge, F.A. "Caenorhabditis elegans meets microsporidia: the nematode killers from Paris." 2008. PLoS Biology 6:2634-2637.
- ↑ : Vogel RF, Pavlovic M, Ehrmann MA, et al. Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs. Microbial Cell Factories. 2011.
Authored for BIOL 238 Microbiology, taught by Joan Slonczewski, 2018, Kenyon College.
