The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Physiological properties and genetic characteristics of 44 strains of Lactobacillus sanfranciscensis, isolated in Italy from sourdough samples for salted and sweet baked products, were investigated. Data were compared with those obtained for reference strains belonging to the same and to related species. Phenotypic analysis showed the presence of two main groups, the first including strains able to...