Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model

Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage

“…It is possible that either the GSH‐Px activity or the sensitivity of the assay was too low. Chen and others () reported that Pediococcus pentosaceus , L. brevis , and L. fermentum showed SOD and GSH‐Px activities, but L. curvatus showed only SOD activity and none of the 4 strains showed CAT activity. Considering that the test method of this study and Chen's group study was same, the absence of GSH‐Px activity in L. curvatus might be because the GSH‐Px level was too low or because this enzyme does not play an important role in the antioxidant activity of L. curvatus .…”

“…This damage may result in a variety of degenerative diseases such as cancer, atherosclerosis, and cirrhosis (Pieniz and others ). Studies have shown that LAB isolates have the scavenging capacities of free radicals such as 1,1‐diphenyl‐2‐picrylhydrazyl free radical (DPPH•), OH•, and O 2 − • (Chen and others ; Ji and others ). Some reports have also demonstrated the antioxidant capacities of LAB strains isolated from fermented foods (Arasu and others ; Chen and others ).…”

“…Studies have shown that LAB isolates have the scavenging capacities of free radicals such as 1,1‐diphenyl‐2‐picrylhydrazyl free radical (DPPH•), OH•, and O 2 − • (Chen and others ; Ji and others ). Some reports have also demonstrated the antioxidant capacities of LAB strains isolated from fermented foods (Arasu and others ; Chen and others ). However, few reports have shown the effective application of the antioxidase activities of LAB in fermented meat products.…”

The Unexplored Roles of Probiotic Bacteria: In Vitro Anti-Inflammatory and Anthelmintic Activity of Enterococcus Faecium Bm10 Ky788342 and Lactobacillus Casei Gm10 Ky794586

“…ICFE of both LAB was prepared according to the study by Chen et al [10]. 10 µl of LAB culture was inoculated in 250 ml of De Man-Rogosa Sharpe broth medium and incubated for 3 days at 30ºC.…”

Identification of Lactobacillus brevis using a species-specific AFLP-derived marker

“…Lactobacillus brevis is a heterofermentative and lactic acid bacterium (LAB) species that can be isolated from many different environments, including fermented foods and beverages such as wine, beer, sourdoughs, meat and dairy products (Altay et al, 2013;Behr et al, 2015;Bessmeltseva et al, 2014;Carafa et al, 2015;Chen et al, 2015;Kandler and Weiss, 1986;Kántor et al, 2015;Ramos et al, 2013). Strains of this species have probiotic potential and some are widely used as starter cultures (Annuk et al, 2003;Gerez et al, 2010;Jeyaram et al, 2010;Mugula et al, 2003;Ramos et al, 2013;Seseña et al, 2005;Takii et al, 2013), as well as for biotechnological purposes (Falck et al, 2013;Guo et al, 2010;Yue et al, 2013;Zhang et al, 2012).…”