Screening of Lactic Acid Bacteria Strains Isolated from Some Nigerian Fermented Foods for EPS Production

Abstract

Abstract: This study was embarked upon to obtain laboratory strains of lactic acid bacteria from some traditional fermented foods, with potential for the production of exopolysaccharides (EPSs), which is an important factor in assuring the proper consistency and texture of fermented food. One hundred and fifteen strains of Lactic Acid Bacteria (LAB) were isolated and characterized from some fermented dairy (“Nono”, “Fura”, Yogurt, “Wara”) and non-dairy foods (“Ogi ” and “Fufu”). Lactic acid bacteria species identified were