Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production

Abstract Some lactic acid bacteria (LAB) are capable of producing exopolysaccharides (EPS), which can be used in the dairy industry to reduce syneresis and improve viscosity texture fermented products. The aim present study was screen EPS-producing capacity 123 LAB strains isolated from foods search for those able produce EPS with optimal technological aptitude applied non-fat set yogurt manufacture. They were grown on MRS-sucrose assigned ropy or mucoid phenotype depending appearance colonies. Twenty-five them selected assayed production both cell-bound (EPS-b) released medium (EPS-r). Those resulting most producers ( Levilactobacillus brevis UCLM-Lb47, Leuconostoc mesenteroides subsp. 6F6-12 2F6-9) manufacture yogurts. These yogurts analyzed microbiological physicochemical properties (pH, titratable acidity, total solids), water-holding capacity, apparent viscosity, sensory characteristics during a 28-day cold storage period. made showed higher values concentration, mouth than control yogurt, presented more fluid texture. results obtained suggest that three could replace hydrocolloids formulation, obtaining clean-label product would consumer acceptance. Graphical