Exopolysaccharide-Producing Lactic Acid Bacteria – Health-Promoting Properties And Application In The Dairy Industry

Factors affecting EPS synthesis by LAB	References
Species/strain	[41, 58, 60, 79, 81, 83, 89]
Growth stage of bacteria	[12, 13, 93]
Temperature	[12, 13, 49, 62, 72, 82, 92, 93]
pH of medium	[12, 39, 82, 93]
Time of incubation	[12–14, 53, 82, 93]
Culture medium composition (e.g., source of nitrogen and carbon)	[69, 72, 82, 83, 86, 92, 93]
Presence of adjuvant microflora	[2, 3]

LAB species	Products
Lactococcus
Lc. lactis subsp. lactis	buttermilk, kefir, Nordic ropy milks
Lc. lactis subsp. cremoris	buttermilk, kefir, dahi, Nordic ropy milks, reduced-fat Cheddar cheeses
Lc. lactis subsp. lactis biovar diacetylactis	buttermilk, kefir, dahi, Nordic ropy milks
Streptococcus
S. salivarius subsp. thermophilus	yoghurt, dahi, Nordic ropy milks, fresh cheeses, Mozzarella cheese, Feta cheese
Leuconostoc
Ln. mesenteroides subsp. mesenteroides	kefir, sour cream
Ln. mesenteroides subsp. cremoris	kefir, sour cream, Nordic ropy milks
Ln. mesenteroides subsp. dextranicum	kefir, sour cream, Nordic ropy milks
Lactobacillus
Lb. delbrüeckii subsp. delbrüeckii	fermented milks, yoghurt
Lb. delbrüeckii subsp. lactis	fermented milks
Lb. delbrüeckii subsp. bulgaricus	yoghurt, Bulgarian buttermilk, Nordic ropy milks
Lb. helveticus	kefir, kumys, Nordic ropy milks
Lb. acidophilus	acidophilus milk, kefir
Lb. paracasei subsp. paracasei	fermented milks
Lb. johnsonii	probiotic yoghurt, fermented milks
Lb. casei	probiotic yoghurt
Lb. paracasei	probiotic yoghurt
Lb. reuteri	probiotic yoghurt
Lb. rhamnosus	kefir, acid-rennet cheeses
Lb. plantarum	kefir
Lb. kefir	kefir
Lb. kefiranofasciens	kefir
Lb. brevis	kefir
Lb. fermentum	kefir