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

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.