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| Identification and Characterization of Lactobacillus curvatus LAB26 with Antioxidant Potential from Sour Meat of the Dong Minority |
| ZHAN Jian-long;WANG Yang-fan;HU Ping |
| College of Life Science, Guizhou University, Guiyang 550025, China |
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Abstract A strain of lactic acid bacteria was selected from sour meat of the Dong ethnic minority in Guizhou, China. Its DPPH and hydroxyl radical scavenging activities, reducing power and anti-lipid peroxidation activity were (59.67 ± 6.68)%, (153.17 ± 5.50)%, (47.31 ± 4.62)%and (55.00 ± 5.19)%, respectively. Moreover, the strain had good tolerance to NaCl and NaNO2.
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2014, Vol. 28 
