Fructilactobacillus sanfranciscensis

Fructilactobacillus sanfranciscensis is a species of lactic acid bacteria, part of the Lactobacillaceae family. It is known for its crucial role in the sourdough fermentation process, contributing to the unique flavor, texture, and aroma of sourdough bread. This bacterium was formerly classified under the genus Lactobacillus but was reclassified to Fructilactobacillus following advances in bacterial taxonomy.

Characteristics

Fructilactobacillus sanfranciscensis is a gram-positive, non-spore-forming, rod-shaped bacterium. It is facultatively heterofermentative, meaning it can ferment sugars to produce lactic acid, acetic acid, ethanol, and carbon dioxide under certain conditions. This bacterium has an optimal growth temperature of around 30°C, which is typical for sourdough fermentation environments.

Ecology

Fructilactobacillus sanfranciscensis is commonly found in sourdough cultures, where it coexists with various yeast species, particularly Saccharomyces cerevisiae. This symbiotic relationship is beneficial for both microorganisms; yeasts break down complex carbohydrates into simpler sugars, which are then utilized by F. sanfranciscensis for fermentation. The acidic environment created by F. sanfranciscensis inhibits the growth of spoilage organisms, thereby prolonging the bread's shelf life.

Role in Sourdough Fermentation

During sourdough fermentation, Fructilactobacillus sanfranciscensis plays a pivotal role in acidification, flavor development, and dough rheology. It ferments maltose and other sugars present in the flour, producing lactic and acetic acids. The ratio of these acids significantly influences the sourness and aroma of the final product. Additionally, F. sanfranciscensis contributes to the degradation of gluten, improving dough handling properties and bread texture.

Health Benefits

Consumption of sourdough bread fermented with Fructilactobacillus sanfranciscensis may offer health benefits. The lactic acid bacteria can modulate the gut microbiota, promoting a healthy digestive system. Moreover, the fermentation process reduces the bread's glycemic index and increases the bioavailability of nutrients.

Research and Applications

Research on Fructilactobacillus sanfranciscensis focuses on optimizing sourdough fermentation processes, understanding its interactions with other microorganisms, and exploring its potential health benefits. It is also studied for its ability to produce bioactive compounds, such as bacteriocins, which have antimicrobial properties.

See Also

• Sourdough
• Lactic acid bacteria
• Fermentation (food)
• Saccharomyces cerevisiae