Lactic Acid Bacteria Screening of High-yield LAB-EPS and its Application in Steamed Buns

In this experiment, the lactic acid bacteria ZH-7 with the strongest ability to produce exopolysaccharides were isolated and screened from the sourdough, and after 16s RNA identification, it was determined to be a Class I lactic acid bacterium (ZH-7), and the yield of its exopolysaccharides was determined by phenol-sulfuric acid method. The effects of fermentation characteristics and steamed bun quality were explored by combining the fermentation characteristics of dough and the quality of steamed buns by combining different lactic acid bacteria (ZH-3), Class I lactic acid bacteria (ZH-7) and Class III lactic acid bacteria (ZH-2). Through single-factor test and orthogonal test, according to the sensory evaluation of steamed bun and the texture of steamed bun, the best time for fermentation of steamed bun and the best combination of culture compound were explored.