Weissella cibaria 27 (W27) is a new lactic acid bacterium which has been screened from kimchi, and is important in diary fermentation. This is first-attempt to understand the effects of sucrose and achieve the highest exopolysaccharide (EPS) productivity from W27. The metabolic compounds of lactic acid, acetic acid and ethanol are at similar levels when the cultures with glucose or lactose; except for EPS is significantly increased up to 24.8 g/L with 60 g/L of sucrose. Scanning electron microscopy (SEM) results reveal cell length changing shorter after sucrose addition. By Taguchi's approach, an L9 orthogonal array was adopted to evaluate the effects of culture were ranked according to the EPS production as temperature > time > initial pH, in which optimal conditions were at 22 degrees C and pH 6.2 for 24 h. The major composition of EPS is dextran of alpha-1,6 glycosidic linkage with molecular weight of 1.2 x 10(7) Da by nuclear magnetic resonance (NMR) and high-performance size-exclusion chromatography (HPSEC) analysis. The surface property of W27 induced by sucrose is become more hydrophobic to better inhibit bacteria. The simple cultural approach for this new dextran producing strain, W27, has potential in the food, feed, antibacterial agent, and cosmetic industry. (C) 2018, The Society for Biotechnology, Japan. All rights reserved.