Table 2.
Comparison of technological screening of exopolysaccharide (EPS)‐producing strains of Lactobacillus delbrueckii ssp. bulgaricus
| EPS‐producing Lb. delbrueckii ssp. bulgaricus strains | Types of EPS | Acidity (% lactic acid) | Curdling time (hr) | Flavor, body, and texture | |
|---|---|---|---|---|---|
| CPS | RPS | ||||
| L1 | + | +++ | 0.71 | 6 | Good body and texture, pleasant flavor |
| L2 | + | + | 0.68 | 8 | Good body and texture but acidic |
| L3 | + | +++ | 0.70 | 7 | Good body and texture, pleasant flavor |
| L4 | + | − | 0.66 | 8 | Poor body and texture, pleasant flavor |
| L5 | + | +++ | 0.68 | 5 | Good body and texture, pleasant flavor |
| L6 | + | − | 0.62 | 9 | Poor body and texture, pleasant flavor |
| L7 | + | ++ | 0.69 | 5 | Good body and texture, pleasant flavor |
| L8 | + | − | 0.65 | 7 | Good body and texture, pleasant flavor |
| L9 | + | ++ | 0.69 | 6 | Good body and texture, pleasant flavor |
| L10 | + | − | 0.84 | 8 | Good body and texture, pleasant acidic |