Screening and Identification of Lactic Acid Bacteria with High Antioxidant Activity from Tibetan Kefir

doi:10.7506/spkx1002-6630-201503021

Abstract

Abstract:

This study aimed to obtain lactic acid bacteria (LAB) with high antioxidant activity. Intact cells and cell-free
extracts of 11 LAB isolates from Tibetan Kefir were evaluated for antioxidant activities by 1,1-diphenyl-2-picrylhydrazl
(DPPH) free radical scavenging and linoleic acid peroxidation inhibition assays. Strain HN05 possessing excellent
antioxidant activity was screened. Based on its morphological, biochemical, physiological and genotypic characteristics, this
strain was identified as Lactobacillus sakei subsp. sakei.

Key words: Tibetan Kefir, antioxidant activity, lactic acid bacteria, identification

CLC Number:

TS252.1

LUO Zhang, CHEN Lishui, CHEN Lijun, LIU Jichao, JIANG Tiemin. Screening and Identification of Lactic Acid Bacteria with High Antioxidant Activity from Tibetan Kefir[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201503021.

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Screening and Identification of Lactic Acid Bacteria with High Antioxidant Activity from Tibetan Kefir

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