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Exopolysaccharides
Exopolysaccharides (EPS) were additionally delivered by metabolically changed LAB like Lactococcus and Streptococcus and have broad uses in the underlying qualities of dairy items. In situ exopolysaccharide union allows the variety of rheology and improves tactile properties, for instance, mouth feel and surface of food items, and the procurement of some wellbeing advancing properties (prebiotics).
