Abstract:

The application of lactic acid bacteria on food industry has a long history. Those effections on bread fermentation has been developed such as good flavour, reducing antinutritional factors and prolonging guarantee period.It reviews the application on nutritional quality, health value and antibacterial substances of sourdough bread, whole grains and high fiber foods. Currently the research on starter culture of traditional mantou in China is still at the beginning stage. New product development which fermented with lactic acid bacteria and yeast to improve the taste texture and nutritional value will become the new research directions