December 4, 2025MicroorganismsOpen Access

Biological Activities of Lactic Acid Bacteria Isolated from Chinese Traditional Cheese and the Application in Antioxidant Foods

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Antioxidant activity increased significantly in fermented dairy products compared to unfermented goat milk.
Lactococcus lactis was identified alongside other strains as effective producers of exopolysaccharides and organic acids.
Safety testing confirmed that all lactic acid bacteria strains were safe for human consumption, showing no hemolysis.
Implications span the development of functional foods, indicating a promising avenue for enhancing food product healthiness.

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This study reveals how lactic acid bacteria improve antioxidant properties in fermented dairy products, suggesting potential health benefits.

Lou et al. (2025) studied this question.

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This study reveals how lactic acid bacteria improve antioxidant properties in fermented dairy products, suggesting potential health benefits.