Антиоксидантная активность микроорганизмов рода Lactobacillus

Abstract

The aim of this work was to study the antioxidant activity of 6 lactic acid bacterial strains isolated from fermented milk products («Mechnikovskaya» curdled milk, «Bio Balance», «Actimel», «Acidophilus», «Narine») and preparation «Lactobacterin dried». Antioxidant activity of the samples was determined by 1,1- diphenyl-2-picryl hydrazyl (DPPH) radical scavenging assay. It was shown that all 6 lactic acid bacterial strains used in the work possess antioxidant activity. The highest antioxidant activity (85%) was detected for the cell free supernatant of Lactobacillus sp. 10, isolated from «Mechnikokaya» curdled milk.