Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs

• Published in: Microbial cell factories Vol. 10; no. S1; p. S6
• Main Authors: Vogel, Rudi F, Pavlovic, Melanie, Ehrmann, Matthias A, Wiezer, Arnim, Liesegang, Heiko, Offschanka, Stefanie, Voget, Sonja, Angelov, Angel, Böcker, Georg, Liebl, Wolfgang
• Format: Journal Article
• Language: English
• Published: England BioMed Central Ltd 30.08.2011; BioMed Central; BMC
• Subjects: Bread - microbiology; Fermentation; Flour - microbiology; Food Microbiology - methods; Genomics; Lactobacillus - genetics; Lactobacillus - growth & development; Lactobacillus - metabolism; Proceedings

Sourdough has played a significant role in human nutrition and culture for thousands of years and is still of eminent importance for human diet and the bakery industry. Lactobacillus sanfranciscensis is the predominant key bacterium in traditionally fermented sourdoughs. The genome of L. sanfrancisc...