Skip to search formSkip to main content
You are currently offline. Some features of the site may not work correctly.

Lactobacillus sanfranciscensis

Known as: Lactobacillus sanfrancisco 
 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2018
2018
Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread.
Disulfide exchange reactions in wheat dough impact the polymerization of gluten and the volume of bread. In wheat sourdoughs… Expand
Is this relevant?
2016
2016
Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials.
The preparation of sourdough in bakeries may include the use of inocula, e.g. fruits, flowers or rumen cuts to accelerate the… Expand
  • table 1
  • table 2
  • table 3
  • table 4
  • table 5
Is this relevant?
2016
2016
Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs.
Lactobacillus sanfranciscensis is the predominant key lactic acid bacterium in traditionally fermented sourdoughs. Despite its… Expand
  • table 1
  • table 2
  • figure 1
  • table 3
  • figure 2
Is this relevant?
2016
2016
Lactobacillus ixorae sp. nov., isolated from a flower (West-Indian jasmine).
A Gram-stain-positive, lactic acid bacterium, strain Ru20-1T, was isolated from a flower (West-Indian jasmine) collected from… Expand
  • table 1
  • table 2
  • figure 1
  • figure 2
Is this relevant?
2015
2015
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.
Sixteen sourdoughs (FS1-FS16) used for the manufacture of traditional French breads were characterized by strongly acid… Expand
  • table 1
  • table 2
  • table 2
  • table 3
  • table 4
Is this relevant?
2015
2015
Identification of novel anti-inflammatory probiotic strains isolated from pulque
Probiotics are live microorganisms which when administered in adequate amounts, confer health benefits on the host. Their use is… Expand
  • table 1
  • table 2
  • figure 1
  • figure 2
  • figure 3
Is this relevant?
2010
2010
Quorum sensing in sourdough Lactobacillus plantarum DC400: induction of plantaricin A (PlnA) under co-cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco-2 cells.
This work aimed at showing the effect of pheromone plantaricin A (PlnA) by Lactobacillus plantarum DC400 towards other sourdough… Expand
  • table 1
  • figure 2
  • figure 1
  • figure 3
  • figure 4
Is this relevant?
Highly Cited
2006
Highly Cited
2006
Influence of peptide supply and cosubstrates on phenylalanine metabolism of Lactobacillus sanfranciscensis DSM20451(T) and Lactobacillus plantarum TMW1.468.
Bread spoilage is mainly due to the growth of filamentous fungi, and metabolites produced during sourdough fermentation by… Expand
Is this relevant?
1996
1996
Expression of α-amylase gene from Bacillus stearothermophilus in Iactobacillus sanfrancisco
SummarypC 194Amy, a construct containing an amylase encoding gene, was introduced in Lactobacillus sanfrancisco CB1 by… Expand
  • table 1
  • table 2
  • figure 1
  • figure 2
  • table 3
Is this relevant?
1994
1994
Regulation of acetic acid production by homo-and heterofermentative lactobacilli in whole-wheat sour-doughs
ZusammenfassungDie Haltbarkeit von Sauerteig-Brot gegen mikrobiologische Verderbnis beruht auf seinem Säuregehalt. Als sekundäres… Expand
Is this relevant?
By clicking accept or continuing to use the site, you agree to the terms outlined in our Privacy Policy, Terms of Service, and Dataset License
ACCEPT & CONTINUE