Abstract: Exopolysaccharides produced by lactic acid bacteria have been the focus of dairy research in the last 10 years. Among lactic acid bacteria, there have been many reports on the exopolysaccharides from Lactobacilli. The exopolysaccharides of lactobacilli play an important role in the rheology, texture, consistency and mouthfeel of fermented milk. Some exopolysaccharides may have anti-cancer, anti-ulcer, immunomodulation and cholesterol-lowering activities. The present paper mainly discusses the structure properties、separation and purification, quantification of exopolysaccharides, factors affecting exopolysaccharide production and applications of the exopolysaccharides in yoghurt.

Key words: Lactobacilli, exopolysaccharides, yoghurt, structure properties, influencing factor