The review presents a definition and classification of the antioxidants, mechanisms of antioxidant action of LAB, discusses the most popular antioxidant assays, taking into account the mechanisms underlying each test and the practice of assessing antioxidant capacity, and presents examples of studies of foodderived LAB and fermented food with antioxidant properties
doi: 10.3390/cells13221838, 97 NishiboriM.WangD.OusakaD.WakeH
aureus and Bacillus subtilis produce an alternative low-molecular-weight thiol, bacillithiol, instead of GSH, and Mycobacteria use mycothiol
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J., Himmelfarb, C
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