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Home > Archive>Volume 22, Issue 2, 2014 >92-94
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Optimization of fermentation conditions of lactic acid bacteria exopolysaccharide and the effect on the steamed bread quality
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    Abstract:

    A lactic acid bacteria with high yield of exopolysaccharide (EPS) named L1 was isolated from sourdough and identified as lactobacillus plantarum. The results showed that the highest exopolysaccharide yield was obtained when the carbon-nitrogen ratio in medium was 2∶1 at initial pH 6 incubated for 18 h at 30 ℃. The specific volume and sensory score of steamed bread with L1 EPS increased obviously and whiteness increased slightly.

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  • Online: April 17,2014
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