Özet:

  Lactic acid bacteria (LAB) are widely used in the dairy and food industry since time immemorial. Apart from production of lactic acid, flavoring compounds and bacteriocin like sub­stances, several strains of LAB secrete extracellular polysaccharide in favorable environment such as milk. The term exopolysaccharide (EPS) is used to de­scribe extracellular polysaccharide either attached as capsule with bacterial cell wall or liberated into the medium as ropy polysaccharide (Sutherland 1972). The EPS plays an important role in the im­provement of physical properties of fer­mented milks, which act like a food sta­bilizer, viscosifier, emulsifier or gelling agent providing a product with natural thickness (Ruas-Madiedo and Reyes-Gavilan 2005). However the in situ EPS pro­duction is better approach as compared to use of crude and/or purified EPS in the manu­facture of a variety of cultured dairy products (Dolyeres et al., 2005; Behare et al., 2009a). The in situ EPS pro­duction is extensively used in the manu­facture of yoghurt, drinking yoghurt, cheese, cultured cream and milk-based dessert.  

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