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Article

Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough.

International journal of food microbiology - 4 May 2015

Lee Hyeongrho, Baek Hyunwook, Lim Sae Bom, Hur Jin Soo, Shim Sangmin, Shin So-Yeon, Han Nam Soo, Seo Jin-Ho

Abstract excerpt

Lactobacillus sanfranciscensis is a bacterium used in sourdough that provides desirable properties such as better flavor and texture to the sourdough bread. Here, the intra-species diversity of L. sanfranciscensis strains isolated from Korean sourdough was studied using genotypic (multiplex-RAPD-PCR: multiplex-Randomly Amplified Polymorphic DNA-polymerase chain reaction) and phenotypic (VITEK2 Compact system)...

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PMID: 25702881
DOI: 10.1016/j.ijfoodmicro.2015.02.007

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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