Table 2. Amounts of exopolysaccharide produced by the bacteria strains isolated from traditional fermented foods

Strains	EPS (g/L)
W. cibaria JNU9	11.58±0.41)ab2)
W. cibaria JNU29	16.72±0.26c
B. amyloliquefaciens JNU224	8.57±0.8a
B. stratosphericus JNU465	15.38±045b
B. subtilis JNU506	8.55±0.07a

All values were mean±SD (n=3).
^a-cThe same column mean significantly different as determined by Duncan’s multiple range test (p<0.05).