Sourdough has played a significant role in human nutrition and culture for thousands of years and is still of eminent importance for human diet and the bakery industry. Lactobacillus sanfranciscensis is the predominant key bacterium in traditionally fermented sourdoughs

Angelov, Angel

Böcker, Georg

Ehrmann, Matthias A

Liebl, Wolfgang

Liesegang, Heiko

Offschanka, Stefanie

Pavlovic, Melanie

Vogel, Rudi F

Voget, Sonja

Wiezer, Arnim

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A: Characterization of two virulent Lactobacillus fermentum bacteriophages isolated from sour dough.

A: The frontier between cell and organelle: genome analysis of Candidatus Carsonella ruddii.

A: The proteolytic system of Lactobacillus sanfrancisco CB1: purification and characterization of a proteinase, a dipeptidase, and an aminopeptidase. Appl Environ Microbiol

activity, and evolution of CRISPR loci in Streptococcus thermophilus.

Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco. Food microbiology

Antimicrobial activity of lactic acid bacteria isolated from sour doughs: purification and characterization of bavaricin A, a bacteriocin produced by Lactobacillus bavaricus MI401.

Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB. Applied and Environmental Microbiology

Artemis: sequence visualization and annotation. Bioinformatics

At the crossroads of vaginal health and disease, the genome sequence of Lactobacillus iners

C G: Codon preferences in free-living microorganisms. Microbiol Rev

Comparative analysis of CRISPR loci in lactic acid bacteria genomes.

Complete genome sequence of the probiotic lactic acid bacterium Lactobacillus acidophilus NCFM.

Corsetti A: Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review. Food Microbiology

Dellaglio F: Differentiation of Lactobacillus sanfrancicensis strains by randomly amplified polymorphic DNA and pulsed-field gel electrophoresis. FEMS Microbiol Lett

Detection and characterization of a novel antibacterial substance produced by Lactobacillus plantarum ST 31 isolated from sourdough.

DeVuyst L: Inhibitory substances produced by Lactobacilli isolated from sourdoughs–a review.

Dicks LMT: Identification of lactic acid bacteria from vinegar fruit flies based on their phenotypic and genotypic characteristics. Am J Enol Vitic

Duong T: Analysis of the genome sequence of Lactobacillus gasseri ATCC 33323 reveals the molecular basis of an autochthonous intestinal organism. Appl Environ Microbiol

E: Intervening sequences of regularly spaced prokaryotic repeats derive from foreign genetic elements.

Ehrlich SD: Clustered regularly interspaced short palindrome repeats (CRISPRs) have spacers of extrachromosomal origin.

EV: A putative RNAinterference-based immune system in prokaryotes: computational analysis of the predicted enzymatic machinery, functional analogies with eukaryotic RNAi, and hypothetical mechanisms of action. Biol Direct

Gänzle MG: Bread is an essential part of human nutrition and culture. Food Microbiology

Ganzle MG: Development and potential of starter lactobacilli resulting from exploration of the sourdough ecosystem. Antonie Van Leeuwenhoek

Ganzle MG: Evidence for formation of heterooligosaccharides by Lactobacillus sanfranciscensis during growth in wheat sourdough. J Agric Food Chem

Ganzle MG: Glutathione reductase from Lactobacillus sanfranciscensis DSM20451 T: contribution to oxygen tolerance and thiol exchange reactions in wheat sourdoughs. Appllied and Environmental Microbiology

Ganzle MG: Metabolic pathway of α-ketoglutarate in Lactobacillus sanfranciscensis and Lactobacillus reuteri during sourdough fermentation.

Ganzle MG: Molecular and functional characterization of a levansucrase from the sourdough isolate Lactobacillus sanfranciscensis TMW 1.392. Appl Microbiol Biotechnol

Genes optimized by evolution for accurate and fast translation encode in Archaea and Bacteria a broad and characteristic spectrum of protein functions.

Genetic analysis of transfer-related regions of the vancomycin resistance Enterococcus conjugative plasmid pHTbeta: identification of oriT and a putative relaxase gene.

Genome sequence and comparative genome analysis of Lactobacillus casei: insights into their niche-associated evolution. Genome Biol Evol

Golic N: Casitone-dependent transcriptional regulation of the prtP and prtM genes in the natural isolate Lactobacillus paracasei subsp. paracasei. Folia Microbiol (Praha)

Isolation and characterization of a virulent Lactobacillus sanfranciscensis bacteriophage and its impact on microbial population in sourdough. Curr Microbiol

Isolation and characterization of bacteriophages active on heterofermentative lactobacilli in sourdoughs. Microbiol Alim Nutr

L DC: Taxonomic note: necessary correction of specific epithets formed as substantives (nouns) “in apposition.

Lactobacillus sanfrancisco sp. nov.,

Lomsadze A: Prokaryotic gene prediction using GeneMark and GeneMark.hmm. Curr Protoc Bioinformatics

Monedero V: Analysis of ldh genes in Lactobacillus casei BL23: role on lactic acid production.

Plasmid rolling-circle replication: recent developments. Mol Microbiol

PN: Two-component signal transduction. Annu Rev Biochem

Pourcel C: CRISPRFinder: a web tool to identify clustered regularly interspaced short palindromic repeats. Nucleic Acids Res

RF: Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavour. Cereal Chemistry

RF: Functional characterization of the proteolytic system of Lactobacillus sanfranciscensis DSM 20451T during growth in sourdough. Appl Environ Microbiol

RF: Genetic and functional characterization of Lactobacillus panis levansucrase. Arch Microbiol

RF: Maltose-phosphorylase and hexokinase activity in lactobacilli from traditionally prepared sourdoughs. Adv Food Sci

Rolling-circle replication of bacterial plasmids.

RP: Genome sequence of Lactobacillus helveticus, an organism distinguished by selective gene loss and insertion sequence element expansion.

SL: Identifying bacterial genes and endosymbiont DNA with Glimmer. Bioinformatics

Sockett RE: Variation in the strength of selected codon usage bias among bacteria. Nucleic Acids Res

Squires CL: rRNA operon multiplicity in Escherichia coli and the physiological implications of rrn inactivation.

Sugihara TF: Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Appl Microbiol

Takizawa T: Comparative genome analysis of Lactobacillus reuteri and Lactobacillus fermentum reveal a genomic island for reuterin and cobalamin production. DNA Res

The metabolism of several carboxylic acids by lactic acid bacteria. Z Lebensm Unters Forsch

The neighbor-joining method: a new method for reconstructing phylogenetic trees. Molecular Biology Evolution

TM: rRNA operon copy number reflects ecological strategies of bacteria. Appl Environ Microbiol

Vogel RF: Commercial Exploitation of Homoexopolysaccharides in Non-dairy Food Systems. In Bacterial Exopolysaccharides - current innovations and future trends. Caister Academic Press;Ulrich M

Vogel RF: Structure/function relationship of homopolysaccharide producing glycansucrases and therapeutic potential of their synthesised glycans. Appl Microbiol Biotechnol

Vogel RF: Utilization of electron acceptors by lactobacilli isolated from sourdough. I. Lactobacillus sanfrancisco. Z Lebensm Unters Forsch

Volz A: PEDANT covers all complete RefSeq genomes. Nucleic Acids Res

Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs