توسعه فعالیت آنتی اکسیدانی در آب پنیر و پرمیات شیر توسط و بیفیدوباکتریوم انیمالیس LA لاکتوباسیلوس اسیدوفیلوس 5 BB زیرگونه لاکتیس 12

Free radicals are a major cause of many diseases, such as cancer, by damage to the cells. The use of probiotic strains in fermented dairy foods has expanded due to the health-promotion effects of the consumer. Regarding antioxidant potentials of probiotic bacteria, the aims of this study were compared the antioxidant activity of probiotic species L. acidophilus LA5 and B. animalis subsp. lactis BB12 used in foods and investigate effects of incubation temperature, Initial ph, fermentation time, yeast extract concentration and linoleic acid concentration on their antioxidant activity in enriched cheese whey and milk permeate. The results showed that fermentation time, incubation temperature and concentration of yeast extract were the most important factors that had a significant effect on both DPph free radical inhibitory activity and hydroxyl radical scavenging activity (p <0.05). DPph free radical inhibitory activity and hydroxyl radical scavenging activity increased with increasing incubation temperature and yeast extract concentration, respectively. Antioxidant activity was observed in the first 24 hours of fermentation process, which was proportional to bacterial growth. Hydroxyl radical scavenging activity and DPph free radical scavenging activity, as a result of the probiotic culture activity and their effect on the substrate, increased and decreased, respectively, in the first 24 hours of fermentation time, by destruction the polymers. This study showed that the fermentation bioprocess by L. acidophilus LA5 and B. animalis subsp. lactis BB12 in the cheese whey as a medium had high antioxidant activity. [ABSTRACT FROM AUTHOR]