Table I
Factors affecting EPS synthesis by lactic acid bacteria
| 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] |
Table II
The use of EPS(+) lactic bacteria in the production of various fermented milk products
| 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 |