This review describes and discusses the structure, biosynthesis and applications of exopolysaccharidesfrom lactic acid bacteria. These substances are classified as homopolysaccharides, which are synthesisedfrom sucrose through the action of extracellular glycosyltransferases or heteropolysaccharides, which aresynthesised from repeating unit precursors formed in the cytoplasm and assembled extracellularly by thesequential addition of nucleotide sugars. The industrial application of exopolysaccharides is linked toenhancing the texture and rheological properties of certain fermented products and their productionin situbeing of particular interest. The chemical characteristics of exopolysaccharides influence interac-tions with milk proteins in fermented dairy products. These compounds reduce gel syneresis and increasethe viscosity, water retention capacity and firmness of the gel, all of which are desirable characteristics forthe development of low-fat dairy products. Similarly, they have applications in the production of gluten-free bakery products and fermented meat products
