الفهرس 
Biology and Taxonomy of Lactic Acid BacteriaOnly 14 pages are availabe for public view
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Abstract
The present study aimed to isolate and characterize strains of exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) from traditional Egyptian dairy products. The study also examined the effect of EPS on the behavior of LAB under stress conditions relevant to those applied during the preparation and manufacture of dairy products. An assessment of the influence of EPS-producing LAB strains on rheological properties of fermented milk has been also conducted. The present study could conclude that: 1- Traditional Egyptian dairy products including Laban Rayeb and Zabady could serve as a source of EPS-producing LAB. 2- EPS did not affect the tolerance of S. thermophilus against examined heat treatments, and salt levels, but provided limited protection against low pH of 3.5. 3- EPS-producing S. thermophilus starters increased the viscosity and shear stress values of fermented milk compared with EPS-nonproducing cultures at different shear rates.