Food and Fermentation Industries >

2026 , Vol. 52 >Issue 17: 181 - 186

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044985

Effects of exopolysaccharides- producing Weissella cibaria on the quality of sorghum Jiaozi

  • XU Junli ,
  • GENG Kainan ,
  • MA Siqian ,
  • WEI Yanxing ,
  • LI Zhijian
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  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2025-10-29

  Revised date: 2026-01-20

  Online published: 2026-09-21

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Abstract

Traditional Jiaozi (a dough fermentation starter for steamed bread making) production relies on natural fermentation, which often results in unstable microbiota and inconsistent fermentation performance, ultimately compromising the quality of the steamed bread.To investigate the potential of EPS-producing lactic acid bacteria (LAB) in improving Jiaozi quality, this study involved preparing a sorghum-based Jiaozi using a co-culture of EPS-producing Weissella cibaria and Saccharomyces cerevisiae. The microbial counts, extracellular exopolysaccharide (EPS) content and acidity of sorghum-based Jiaozi prepared at different incubation times were first investigated.Then the fermentation capacity, quality and storage characteristics of the steamed bread made from sorghum-based Jiaozi were evaluated and compared with those of control Jiaozi prepared from the S. cerevisiae mono-culture.The results indicate that the optimal preparation time for producing sorghum-based Jiaozi is 36 h.The counts of LAB and yeast in the Jiaozi starter were 8.60, 8.58 lg CFU/g respectively, with a titratable acidity of 17.79 mL.The EPS content was 9.97 mg/g.The volume of the dough fermented by the sorghum-based Jiaozi increased by more than double, which was similar to control Jiaozi prepared from the S. cerevisiae mono-culture.There was no significant difference in the specific volume of steamed bread produced by the sorghum-based Jiaozi compared to the control group, and both met national standards.Additionally, steamed bread prepared using sorghum-based Jiaozi exhibited higher elasticity (89.33%), with slower rates of hardening and moisture loss during storage.In summary, sorghum Jiaozi prepared using EPS-producing W. cibaria exhibits excellent quality characteristics and application properties, demonstrating its potential as a steamed bread fermentation agent.

Key words： Weissella cibaria; exopolysaccharide; sorghum flour; Jiaozi; quality

Cite this article

XU Junli , GENG Kainan , MA Siqian , WEI Yanxing , LI Zhijian . Effects of exopolysaccharides- producing Weissella cibaria on the quality of sorghum Jiaozi[J]. Food and Fermentation Industries, 2026 , 52(17) : 181 -186 . DOI: 10.13995/j.cnki.11-1802/ts.044985

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