EXOPOLYSACCHARIDE PRODUCTION FROM LACTIC-ACID BACTERIA ISOLATED FROM FERMENTED FOODS

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