翻訳と辞書 Words near each other ・ Lactobacillus kefiranofaciens ・ Lactobacillus kimchii ・ Lactobacillus L. anticaries ・ Lactobacillus manihotivorans ・ Lactobacillus mucosae ・ Lactobacillus paracasei ・ Lactobacillus parakefiri ・ Lactobacillus paraplantarum ・ Lactobacillus plantarum ・ Lactobacillus plantarum strain K21 ・ Lactobacillus pontis ・ Lactobacillus reuteri ・ Lactobacillus rhamnosus ・ Lactobacillus sakei ・ Lactobacillus salivarius ・ Lactobacillus sanfranciscensis ・ Lactobionic acid ・ Lactocepin ・ Lactocillin ・ Lactococcus ・ Lactococcus garvieae ・ Lactococcus lactis ・ Lactococcus piscium ・ Lactocollybia ・ Lactodurum ・ Lactofen ・ Lactoferricin ・ Lactoferrin ・ Lactofree ・ Lactofuchsin mount Dictionary Lists mini英和辞書 mini和英辞書 Webster 1913 Latin-English FOLDOC Wikipedia English ウィキペディア

翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Lactobacillus sanfranciscensis ： ウィキペディア英語版 Lactobacillus sanfranciscensis ''Lactobacillus sanfranciscensis'' (formerly ''L. sanfrancisco'') is a species of lactic acid bacteria that helps give sourdough bread its characteristic taste. It is named after San Francisco, where sourdough was found to contain the variety, though it is not endemic to the area. Sourdough starters are leavened by a mixture of yeast and lactobacilli in a ratio of about 1:100. The yeast is most commonly ''Candida humilis''. This yeast cannot metabolize the maltose found in the dough, while the ''Lactobacillus'' needs maltose. They therefore act without conflict for substrate, with the ''Lactobacillus'' utilizing maltose and the yeast utilizing the other sugars, including the glucose produced by the ''Lactobacillus''. For commercial use, specific strains of the ''L. sanfranciscensis'' are grown on defined media, freeze-dried, and shipped to bakeries worldwide. ==References== 〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Lactobacillus sanfranciscensis」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.