Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review
نویسندگان
چکیده
Sourdough may be considered a traditional product with a great future. Studies on the sourdough microflora have recently been improved. In this paper, research on Lactobacillus sanfrancisco, a key sourdough lactic acid bacterium, is reviewed. The physiology, trophic relationships with sourdough related organisms and the genetics are considered in order to explain and improve the biotechnological performances of Lb. sanfrancisco. 1997 Academic Press Limited
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