In order to improve the lack of sensory and flavor of fermented foods made by active dry yeast， this study takes Lactobacillus sanfranciscensis isolated from traditional fermented sourdough as the research object. L. sanfranciscensis strain with high-yield exopolysaccharide was screened and applied to the production of steamed bread. The research indicated that among 51 strains of L. sanfranciscensis， the highest yield of exopolysaccharide of L. sanfranciscensis Ls-1001 was 190.32 mg/L. Through the determination of various indexes in the dough fermentation process， the results showed that during the steamed bread production， the adding of L. sanfranciscensis could reduce the moisture of the steamed bread， increase the specific volume， reduce the pH value of the sourdough， increase the total acidity. The sensory quality of steamed bread made by active dry yeast been significantly improved. The research of this project is expected to promote the development of traditional fermented pasta products industrialization， and provide traditional fermented pasta with higher quality and nutritional value for the consumers.