show Abstracthide AbstractLactobacillus fermentum LF2 was isolated from regional Tybo cheese. It's most interesting characteristic is the ability to produce high concentrations (~1g/L of crude extract) of exopolysaccharide (EPS). The EPS extract displayed the property of improving the texture and rheology of yogurt as well as protecting mice from Salmonella infection when added to milk or yogurt. Preliminary chemical characterization shows that the EPS is mainly composed of beta-glucan (a homopolysaccharide) and a heteropolysaccharide with glucose and galactose in its structure. The LF2 draft genome sequence harbours three gene clusters potentially involved in EPS production.