Lactobacillus sanfrancisco

Gobbetti, M., Smacchi, E., Corsetti, A. 1996b. The proteolytic system of Lactobacillus sanfrancisco CB1 Purification and characterization of a proteinase, a dipeptidase, and an aminopeptidase. Appl Environ Microbiol 62 3220-3226. 

Bocker, G., Stolz, P., and Hammes, W.P. 1995. Neue Erkenntnisse zum Okosystem Sauerteig und zur Physiologie der sauerteigtypischen Stamme Lactobacillus sanfrancisco und Lactobacillus pontis. 

Corsetti, A., Gobbetti, M., Rossi, J., and Damiani, P. 1998b. Antimould activity of sourdough lactic acid bacteria Identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Appl. Microbiol. Bio technol. 50, 253-256. 

Most high-value fennentation products are made in batch. Vinification and brewing are examples where the desired products are excreted and cell mass is undesired. High-end nonexcreted products such as inteferon and human insulin are produced in batch fermentations that typically use a genetically altered variety of E. coli. The cells are harvested and lysed to obtain the desired product as part of a complex mixture. Mammalian cells used to produce therapeutic proteins are treated in much the same way. Viable whole cells are the desired product in the commercial batch culture of baker s yeast (S. cerevisiae) and in the mixed-strain culture (of a yeast, Sac-charomyces exiguous, with a bacterium, Lactobacillus sanfrancisco) used to make... 

Bocker, G., Vogel, R. R, Hammes,W. P. (1990). Lactobacillus sanfrancisco als stabiles Element in einem Reinzucht-Sauerteig- Praparat. Getreide Mehl und Brot, 44, pp. 269-274. 

Gobbetti, M., Corsetti, A. (1997). Lactobacillus sanfrancisco a key sourdough lactic acid bacterium a review. Food Microbiology, 14, pp. 175-187. 

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