Microorganisms of the San Francisco Sour Dough Bread Process
Leo Kline, T. F. Sugihara
Applied Microbiology
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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
acetic acid is produced by bacteria responsible for the acid production in the San Francisco sour dough French bread process
“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 th...”
carbon dioxide is produced by bacteria responsible for the acid production in the San Francisco sour dough French bread process
“Carbon dioxide was also produced.”
medium requires maltose at a high level, Tween 80, freshly prepared yeast extractives, and an initial pH of not over 6.0
“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.”