Exopolysaccharide Production from Lactic Acid Bacteria Isolated from Fermented Foods

Isolates of lactic acid bacteria were obtained from non‐dairy fermented foods (Mettwurst salami, Prosciutto ham and black olives). Their species were identified and they were investigated for their ability to produce exopolysaccharides. A reference yoghurt culture ( Streptococcus thermophilus ) and an exopolysaccharide producing isolate ( Leuconostoc mesenteroides ‐ Isolate 3) were grown in mESM broth under aerobic conditions at 25°C. They produced up to 600 mg/L and 530 mg/L of exopolysaccharide, respectively. Viscosities of the final fermentation broths were much higher in comparison to the isolated exopolysaccharide solutions. The addition of whey protein concentrate (0.2% w/v) to the extracted exopolysaccharides slightly increased the viscosity of the solutions.