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Microorganisms of the San Francisco Sour Dough Bread Process

1971; American Society for Microbiology; Volume: 21; Issue: 3 Linguagem: Inglês

10.1128/am.21.3.459-465.1971

0003-6919

Leo Kline, T. F. Sugihara,

Microbial Metabolites in Food Biotechnology

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 p H 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.