Lactobacillus sanfranciscensis — what it is & is it safe?

What is Lactobacillus sanfranciscensis?

Wild bacteria strain responsible for the characteristic sour flavor in traditional sourdough bread.

Lactobacillus sanfranciscensis has no known health concerns in the amounts typically used in food.

Score impact: No penalty on the FoodsScan score (FoodsScan scores run 0–100, where 100 is best.)

Found in 1 of 12,863 analysed products in the FoodsScan database.

Lactobacillus sanfranciscensis is also known as lactobacillus sanfranciscensis — these all refer to the same ingredient.

lactobacillus sanfranciscensis

wheat Salt (Sodium Chloride) Olive Oil Rye Barley Malt Carob Flour (Pod Powder) Baker's Yeast (Pressed Yeast) Olive Pomace Oil