| Description | Lactobacillus sanfranciscensis is a Gram-positive, rod-shaped microbe that thrives in temperatures between 25-40°C, falling under the category of mesophiles. As a chemoheterotroph, it derives its energy from the breakdown of organic compounds, specifically glucose and other simple sugars, rather than producing its own organic compounds through photosynthesis. This microbe employs fermentative energy production, converting sugars into lactic acid as a byproduct. Upon examination, L. sanfranciscensis exhibits a Gram-positive staining pattern, indicating the presence of a thick peptidoglycan layer in its cell wall. Its rod-shaped morphology allows it to adapt to various environments, from the human gut to fermented foods. Although not exclusively found in any specific body site, L. sanfranciscensis has been isolated from the human gastrointestinal tract and is also a common inhabitant of fermented foods such as sourdough bread. As an obligate anaerobe, L. sanfranciscensis is sensitive to oxygen and prefers environments with low oxygen levels. This adaptation allows it to thrive in anaerobic niches, such as the human gut, where it plays a crucial role in maintaining the balance of the gut microbiome. Notably, L. sanfranciscensis is responsible for the distinctive flavor and aroma of sourdough bread, as it converts sugars into lactic acid, producing the characteristic tanginess and crustiness of this fermented bread. Additionally, research suggests that this microbe has potential applications in the development of probiotics and therapeutic treatments for various human diseases, such as irritable bowel syndrome and cancer. |
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