Lactobacillus sanfranciscensis facts for kids

Fructilactobacillus sanfranciscensis is a special type of bacteria that helps make sourdough bread taste amazing. It used to be called Lactobacillus sanfranciscensis. This tiny helper creates acids like lactic acid and acetic acid. These acids are what give sourdough its unique tangy flavor.

This bacteria is named after San Francisco. That's where scientists first found it in sourdough. But it's actually found in sourdoughs all over the world! People have used F. sanfranciscensis in sourdough for thousands of years. Today, it's used in millions of tons of sourdough products every year.

How Sourdough Starters Work

Sourdough starters are like a living mix. They contain both yeast and these helpful bacteria. There are usually about 100 bacteria for every one yeast cell. The most common yeast in sourdough is called Kasachstania humilis.

This yeast cannot use a sugar called maltose that is in the dough. But Fructilactobacillus needs maltose to grow! So, they work together without fighting for food. The bacteria use the maltose, and the yeast uses other sugars. This teamwork makes the sourdough rise and taste great.

Growing Conditions for the Bacteria

How well F. sanfranciscensis grows depends on things like how acidic it is and the temperature. This bacteria grows best at about 33 °C (91 °F). If the temperature goes above 41 °C (105 °F), the bacteria will stop growing completely.

Other tiny organisms might like different temperatures. For example, the yeast K. humilis prefers about 27 °C (81 °F). It won't grow if the temperature is higher than 36 °C (97 °F).

Commercial Use of the Bacteria

For bakeries around the world, specific types of F. sanfranciscensis are grown in special liquids. Then, they are freeze-dried. This process removes the water, making them easy to store and ship. Bakeries can then add these dried bacteria to their sourdough mixes.