Fructilactobacillus sanfranciscensis

Fructilactobacillus sanfranciscensis
Scientific classification
Domain:	Bacteria
Kingdom:	Bacillati
Phylum:	Bacillota
Class:	Bacilli
Order:	Lactobacillales
Family:	Lactobacillaceae
Genus:	Fructilactobacillus
Species:	F. sanfranciscensis
Binomial name
	Fructilactobacillus sanfranciscensis; (Weiss and Schillinger 1984) Zheng et al. 2020
Synonyms
	Lactobacillus brevis subsp. lindneri ; Lactobacillus sanfranciscensis corrig. (ex Kline and Sugihara 1971) Weiss and Schillinger 1984; Lactobacillus sanfrancisco (ex Kline and Sugihara 1971) Weiss and Schillinger 1984;

Fructilactobacillus sanfranciscensis is a heterofermentative species of lactic acid bacteria which, through the production mainly of lactic and acetic acids, helps give sourdough bread its characteristic taste. It is named after San Francisco, where sourdough was found to contain the variety, though it is dominant in Type I sourdoughs globally.^[2]^[3] In fact, F. sanfranciscensis has been used in sourdough breads for thousands of years, and is used in 3 million tons of sourdough goods yearly.^[4] For commercial use, specific strains of F. sanfranciscensis are grown on defined media, freeze-dried, and shipped to bakeries worldwide.

^ 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). "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". International Journal of Systematic and Evolutionary Microbiology. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. ISSN 1466-5026. PMID 32293557.
^ Gänzle, Michael G.; Zheng, Jinshui (2019-08-02). "Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?". International Journal of Food Microbiology. 302: 15–23. doi:10.1016/j.ijfoodmicro.2018.08.019. ISSN 1879-3460. PMID 30172443. S2CID 52143236.
^ De Vuyst, Luc; Van Kerrebroeck, Simon; Leroy, Frédéric (2017). "Microbial Ecology and Process Technology of Sourdough Fermentation". Advances in Applied Microbiology. 100: 49–160. doi:10.1016/bs.aambs.2017.02.003. ISBN 9780128120484. ISSN 0065-2164. PMID 28732554.
^ 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). "Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs". Microbial Cell Factories. 10 (Suppl 1): S6. doi:10.1186/1475-2859-10-S1-S6. PMC 3231932. PMID 21995419.

[1] 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). "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". International Journal of Systematic and Evolutionary Microbiology. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. ISSN 1466-5026. PMID 32293557.

[2] Gänzle, Michael G.; Zheng, Jinshui (2019-08-02). "Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?". International Journal of Food Microbiology. 302: 15–23. doi:10.1016/j.ijfoodmicro.2018.08.019. ISSN 1879-3460. PMID 30172443. S2CID 52143236.

[3] De Vuyst, Luc; Van Kerrebroeck, Simon; Leroy, Frédéric (2017). "Microbial Ecology and Process Technology of Sourdough Fermentation". Advances in Applied Microbiology. 100: 49–160. doi:10.1016/bs.aambs.2017.02.003. ISBN 9780128120484. ISSN 0065-2164. PMID 28732554.

[Vogel-4] 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). "Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs". Microbial Cell Factories. 10 (Suppl 1): S6. doi:10.1186/1475-2859-10-S1-S6. PMC 3231932. PMID 21995419.

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