Abstract

In this study, lactic acid bacteria (LAB) having the ability to produce Exopolysaccharides  (EPS) was screened from the available culture collection (previously isolated from natural sources) at the Department of Dairy Science. Based on the primary and secondary identification tests, 10 LAB isolates were obtained, of which, four were EPS producing isolates. The EPS producing LAB appeared as mucoid colonies in the solid medium. Suitability of these EPS producing cultures in the preparation of curd was analysed by physico-chemical, rheological and sensory parameters of the product. There was no significant difference in overall sensory scores obtained among different curd samples prepared using EPS producing LAB isolates. However, the curd samples IS-3 and IS-4 showed better viscosity, acidity and textural properties. The culture isolates IS-3 and IS-4 were selected as the best LAB isolates among the screened samples.

Keywords : Exopolysaccharides, Curd, Lactic acid bacteria