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Article

Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs.

International journal of food microbiology - 2 Jun 2016

Lhomme Emilie, Onno Bernard, Chuat Victoria, Durand Karine, Orain Servane, Valence Florence, Dousset Xavier, Jacques Marie-Agnès

Abstract excerpt

Lactobacillus sanfranciscensis is the predominant key lactic acid bacterium in traditionally fermented sourdoughs. Despite its prevalence, sourdough and their related breads could be different regarding their physicochemical and sensorial characteristics. The intraspecific diversity of L. sanfranciscensis might explain these observations. Fifty-nine strains isolated from French sourdoughs were typed by a...

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PMID: 27015297
DOI: 10.1016/j.ijfoodmicro.2016.03.008

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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