Lactobacillus bulgaricus & Lactobacillus plantarum and Improved Antioxidant Activity

• Microbial Fermentation as a Tool to Improve the Antioxidant and Functional Value of Milk Products.

  • 2026-03-15
  • Review
  • Foods (Basel, Switzerland) 15(6)
  • • Sion Seol
    • JuDong Yeo

  • PubMed: 41897746
  • DOI: 10.3390/foods15061024

  2 Insights on

  • Improved Antioxidant Activity

  • Low evidence

  This review summarizes the main mechanisms by which microbial fermentation generates antioxidants and functional compounds in fermented dairy products.

  Effect

  Beneficial

  Effect size

  Moderate