Exopolysaccharide Production from Lactic Acid Bacteria Isolated from Fermented Foods


  • We acknowledge the University of Ballarat for providing an Australian Research Council (ARC) Small Grant which enabled this study.


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.