Characterization of antioxidant properties of lactic acid bacteria isolated from spontaneously fermented yak milk in the Tibetan Plateau

Characterization of antioxidant properties of lactic acid bacteria isolated from spontaneously fermented yak milk in the Tibetan Plateau

This study investigated the antioxidant properties of lactic acid bacteria (LAB) isolated from spontaneously fermented yak milk collected on the Tibetan Plateau. Nine different species of LAB strains with high 2,2-diphenyl-1picrylhydrazyl radical-scavenging activity were screened from 403 isolates,...

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Bibliographic Details
Main Authors: Wurong Ding, Lina Wang, Juan Zhang, Wencan Ke, Jianwei Zhou, Jiexu Zhu, Xusheng Guo, Ruijun Long
Format: Article
Language:English
Published: Elsevier 2017-08-01
Series:Journal of Functional Foods
Subjects:
Lactic acid bacteria
Antioxidant activity
Fermented yak milk
Probiotics
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464617303249

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http://www.sciencedirect.com/science/article/pii/S1756464617303249

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