Table 2.

Fermented beverages and foods containing EPS-producing LAB and effect of their polymers on their rheological and technological properties.

Fermented foods and beverages	EPS-producing microorganisms	Sensorial attributes	Reference
Fermented beverages
Yogurt	S. thermophilus; L. delbrueckii subsp. bulgaricus	Increase in viscosity and texture improvement of fermented milks and beverages	De Vuyst et al., 2003; Vaningelgem et al., 2004
Kefir	L. kefiranofaciens		Maeda et al., 2004; Wang et al., 2008
Mexican Pulque	Leuc. mesenteroides		Escalante et al., 2008
Cheeses
Low-fat Italian Cacciotta type	S. thermophilus	Pleasant to taste and chew, flavor, overall acceptability	Di Cagno et al., 2014
Egyptian Karish		Enhanced acceptability, spreadability, and creaminess	Hassan et al., 2004
Reduced-fat	S. thermophilus TM11	Increased moisture content and high yield	Wang et al., 2012
Mexican Chihuahua	EPS-producing starter culture	Improved cheese yield and texture	Trancoso-Reyes et al., 2014
Reduced-fat Cheddar		Improved body and texture	Agrawal and Hassan, 2008
Fermented Breads
Gluten-free breads	W. cibaria; W. confusa; Leuc. mesenteroides; L. sanfranciscensis	Enhanced texture and quality	Schwab et al., 2008; Galle et al., 2012a; Rühmkorf et al., 2012; Wolter et al., 2014a,b
Gluten-free sorghum	L. casei FUA3185 and FUA3186, L. buchneri FUA3154	Improved rheology of sorghum sourdoughs	Galle et al., 2011
Wheat	Leuc. lactis, L. curvatus	Improved viscoelasticity and quality	Palomba et al., 2012