Fructilactobacillus sanfranciscensis
| Fructilactobacillus sanfranciscensis | |
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| Species: | F. sanfranciscensis |
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| Fructilactobacillus sanfranciscensis (Weiss and Schillinger 1984) Zheng et al. 2020 | |
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Fructilactobacillus sanfranciscensis is a heterofermentative species of lactic acid bacteria which, through the production mainly of lactic and acetic acids, helps give sourdough bread its characteristic taste. It is named after San Francisco, where sourdough was found to contain the variety, though it is dominant in Type I sourdoughs globally. In fact, F. sanfranciscensis has been used in sourdough breads for thousands of years, and is used in 3 million tons of sourdough goods yearly. For commercial use, specific strains of F sanfranciscensis are grown on defined media, freeze-dried, and shipped to bakeries worldwide.
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