Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs

@inproceedings{Vogel2011GenomicAR,
  title={Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs},
  author={Rudi F Vogel and Melanie Pavlovic and Matthias A. Ehrmann and Arnim Wiezer and Heiko Liesegang and Stefanie Offschanka and Sonja Voget and Angel Angelov and Georg Boecker and Wolfgang Liebl},
  booktitle={Microbial cell factories},
  year={2011}
}
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. sanfranciscensis TMW 1.1304 isolated from an industrial sourdough fermentation was sequenced with a combined Sanger/454-pyrosequencing approach followed by gap closing by walking on fosmids. The sequencing data… CONTINUE READING
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Commercial Exploitation of Homoexopolysaccharides in Non-dairy Food Systems

  • F Waldherr, RF Vogel
  • Caister Academic
  • 2009
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