Abstract
In order to achieve lactic acid bacteria (LAB) with high antioxidant activity and provide a theoretical reference for the development of natural antioxidants, 8 stains of LAB were studied by hydroxyl radical scavenging experiments, DPPH and hydroxyl radical assays, anti-lipid peroxidation assays and reducing powder evaluation experiments. The results showed that the antioxidant capabilities of the 8 strains of LAB were quite different and the fermentation supernatant had better antioxidant activity than the intact cell and the intracellular extracts. Moreover, Lb,Lr and Lm1strains demonstrated better capacity on antioxidant activity than others, which could be considered as potential antioxidant strains to be applied in functional foods.
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