In this work, the physicochemical characterization of EPS of local strains of lactobacilli was carried out. The resulting EPS are heteropolysaccharides: the monosaccharide composition contains residues of mannose, glucose, galactose, and rhamnose. EPS of local strains of lactobacilli have a low molecular weight (from 5600 to 71000 Da). As a result of the fermentation of MPC-broth by local strains of lactobacilli, it is possible to obtain products that differ in amino acid and volatile fatty acid composition and have different biological value and functional properties. The difference in the amino acid activity of the studied strains of lactobacilli can be expressed in the formation of various functional properties of biological products produced on their basis.