Microorganisms of the San Francisco Sour Dough Bread Process

摘要: A medium was developed which permitted isolation, apparently for the first time, of bacteria responsible acid production in 100-year-old San Francisco sour dough French bread process. Some essential ingredients this included a specific requirement maltose at high level, Tween 80, freshly prepared yeast extractives, and an initial pH not over 6.0. The were gram-positive, nonmotile, catalase-negative, short to slender rods, indifferent oxygen, producers lactic acetic acids with latter varying from 3 26% total. Carbon dioxide also produced. Their rapid heavy growth proclivity forming involuted, filamentous, pleomorphic forms raises question as whether they should be properly grouped heterofermentative lactobacilli. Images