The DOI matches its OpenAlex record; 3 of the 3 references it cites were found in a registry or an index.
Microorganisms of the San Francisco Sour Dough Bread Process
Open accessAbstract
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.
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Citations
Cites
Wheat: chemistry and technology.
Pomeranz, Y. (1988) · Medical Entomology and Zoology · Cited by 1,008
Microorganisms of the San Francisco Sour Dough Bread Process
Sugihara, T. F., Kline, L., & Miller, M. W. (1971) · Applied Microbiology · doi:10.1128/aem.21.3.456-458.1971 · Cited by 148
Self-citationSilage Analysis, Determination of Organic Acids in Silage
Wiseman, H. G., & Irvin, H. M. (1957) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60073a007 · Cited by 134
Cited by
Zheng, J., Wittouck, S., Salvetti, E., Franz, C. M. A. P., Harris, H. M. B., Mattarelli, P., O’Toole, P. W., Pot, B., Vandamme, P., Walter, J., et al. (2020) · International Journal of Systematic and Evolutionary Microbiology · doi:10.1099/ijsem.0.004107 · Cited by 3,313
The lactic acid bacteria: A literature survey
Carr, F. J., Chill, D., & Maida, N. (2002) · Critical Reviews in Microbiology · doi:10.1080/1040-840291046759 · Cited by 724
Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S., Corsetti, A., & Gobbetti, M. (2000) · Applied and Environmental Microbiology · doi:10.1128/aem.66.9.4084-4090.2000 · Cited by 654
The Genera Lactobacillus and Carnobacterium
(2011) · SpringerReference · doi:10.1007/springerreference_3731 · Cited by 382
Microbial ecology and process technology of sourdough fermentation
(2017) · Advances in applied microbiology · doi:10.1016/bs.aambs.2017.02.003 · Cited by 226
Metadata
- Authors
- Kline, L., & Sugihara, T. F.
- Venue
- Applied Microbiology
- Publisher
- American Society for Microbiology
- Published
- 1971-01-01
- Volume
- 21
- Issue
- 3
- Pages
- 459-465
- ISSN
- 0003-6919 (ISSN-L)
- OpenAlex
- W1537040621
- Cited by
- 275
- References
- 3
- FWCI
- 2.89
- Type
- journal article
- Language
- en
- Open access
- diamond
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- Kline, L., & Sugihara, T. F. (1971). Microorganisms of the San Francisco Sour Dough Bread Process. Applied Microbiology. https://doi.org/10.1128/aem.21.3.459-465.1971
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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