Exopolysaccharides from Weissella cibaria isolated from oats: isolation, characterisation and its application in improving the texture of set‐type yogurt

Summary In this study, a lactic acid bacteria strain isolated from oats was used as a producer to obtain exopolysaccharide (EPS) using MRS agar plates. The findings indicated that the bacterial strain identified as Weissella cibaria (accession number: PP515290 ) was shown to have good probiotic activity, adapt better to alkaline than acidic conditions, and efficiently produce EPS at concentrations of up to 7.93 g L −1 . SEM images showed a smooth surface and compact particle whereas FTIR confirmed the basic functional groups of polysaccharides in the sample. Meanwhile, XRD analysis demonstrated a non‐crystalline amorphous structure and thermal analysis indicated two‐phase thermal decomposition with maximum rate at 210 °C. Subsequently, EPS from W. cibaria was applied as stabiliser in set‐type yogurt ( ex situ ) in comparison with yogurt using mixed culture with W. cibaria ( in situ ) and traditional starter culture (control). The results showed that the addition of 2% EPS significantly improved syneresis (14.31%) compared to co‐culture (27.50%) and control (29.80%) as well as increased hardness of yogurt during 2‐week refrigeration.