Exopolysaccharide improves rheology of fermented dairy product in terms of texture, stability, firmness and mouth feel. It
reduces the problems like low viscosity, weak gel firmness or high syneresis (whey or water separation) during dairy product preparation. Also, these EPS stay in the gastrointestinal tract and facilitate colonization of the tract by probiotic bacteria like
Streptococcus, lactobacillus and lactococcus. With the modernization of dairy and fermented food sector, these natural
thickeners from lactic acid bacteria must be extensively explored targeting efficient and economical isolation and production.