Aim and backgrand:Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) play an important role in taste and texture improvement of fermented dairy products. Additionally, they may be important to the health promoting properties of LAB through host immune stimulation. The aim of this study was exopolysaccharide production of 16 Lactobacillus strains isolated from traditional dairy products of Iran. It was performed to isolate and identify both bound and released exopolysaccharides.

Methods: twenty eight gram positive, catalase negative lactobacillus strains were selected based on their association with fermented dairy products of diverse origin. Colonies were assessed for both microscopic and macroscopic features. The isolates were further evaluated for release and bound EPS we used a phenol/sulfuric acid method. Results were compiled using a glucose standard curve.

Results and discussion: Level of bound EPS production ranged 4-364mg/l and release EPS ranged from 87.25 to 1519 mg/l. The EPS producing strains isolated from dairy products may have properties of emulsification, stabilization, and film formation, to improve flavor, appearance and texture in foods. The EPS produced by LAB may have beneficial effects on human health such as cholesterol-lowering ability, immune modulating, and antitumor activities and prebiotic effects.