Taxonomy Citation ID | Reference |
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3842 | Weiss, N., and Schillinger, U. "Lactobacillus sanfrancisco sp. nov., nom. rev." Syst. Appl. Microbiol. (1984) 5:230-232. [No PubMed record available.] |
2985 | VALIDATION LIST No. 16. Int. J. Syst. Bacteriol. (1984) 34:503-504. | 9229 |
Kline L,
Sugihara TF,
( 1971 ) Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. PMID : 5553285 PMC : PMC377203 Abstract >>
A medium was developed which permitted isolation, apparently for the first time, of the bacteria responsible for the acid production in the 100-year-old San Francisco sour dough French bread process. Some of the essential ingredients of this medium included a specific requirement for maltose at a high level, Tween 80, freshly prepared yeast extractives, and an initial pH of not over 6.0. The bacteria were gram-positive, nonmotile, catalase-negative, short to medium slender rods, indifferent to oxygen, and producers of lactic and acetic acids with the latter varying from 3 to 26% of the total. Carbon dioxide was also produced. Their requirement for maltose for rapid and heavy growth and a proclivity for forming involuted, filamentous, and pleomorphic forms raises a question as to whether they should be properly grouped with the heterofermentative lactobacilli.
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3037 | Truper, H.G., and De' Clari, L. "Taxonomic note: Necessary correction of specific epithets formed as substantives (nouns) 'in apposition'." Int. J. Syst. Bacteriol. (1997) 47:908-909. [No PubMed record available.] |