Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

Figure 1

The concentration of exopolysaccharide in yogurt fermented by different starter culture. Mean values (), 465 was the starter of YO-MIX 465, 711 was the starter of YF-L711, and SH-1 was the screened starter. A, B, and treatments with different letters are different at . Error bars indicate standard deviation.