 The exopolysaccharides of some strains of lactic acid bacteria, e.g., Lactococcus lactis subsp.cremoris, contribute a gelatinous texture to fermented milk products (e.g., Viili), and these polysaccharides are also digestible.An example of the industrial use of exopolysaccharides is the application of dextran in panettone and other breads in the bakery industry.