Study of Lactobacillus from natural fermented yak yogurt in Tibetan plateau on antioxidant capacity

QIAN Yu; ZHAO Xin; LI Yin-cong; ZHOU Ya-lin; DU Mu-ying; KAN Jian-quan

doi:10.13386/j.issn1002-0306.2014.03.008

QIAN Yu, ZHAO Xin, LI Yin-cong, ZHOU Ya-lin, DU Mu-ying, KAN Jian-quan. Study of Lactobacillus from natural fermented yak yogurt in Tibetan plateau on antioxidant capacity[J]. Science and Technology of Food Industry, 2014, (03): 119-122. DOI: 10.13386/j.issn1002-0306.2014.03.008

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Study of Lactobacillus from natural fermented yak yogurt in Tibetan plateau on antioxidant capacity

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Abstract

The 15 strains of Lactobacillus were purified from the 10 samples from yak yogurt made in Tibet and western Sichuan of Tibetan Plateau. The antioxidant capacities of these strains were tested by H 2 O 2 tolerance experiments, scavenging rates against superoxide radicals ( O- 2 ·) , Fe2 +chelating experiments, anti- lipid peroxidation and scavenging rates of DPPH free radicals.The results showed that the antioxidant capabilities of the 15 strains of lactobacillus were quite different.Moreover, La3, La10 and La11 strains all demonstrated the better potent activity on antioxidant capacity than others.

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Study of Lactobacillus from natural fermented yak yogurt in Tibetan plateau on antioxidant capacity

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