Lactobacillus casei Lc-11 and Improved Antioxidant Activity

• Comparative Evaluation of Functional Properties of Cow, Goat, and Donkey Milks Fermented with Lactic Acid Bacteria.

  • 2025-11-05
  • Antioxidants (Basel, Switzerland) 14(11)
  • • Giusy Rita Caponio
    • Alessandro Annunziato
    • Mirco Vacca
    • Mariasimona Cavaliere
    • Ilenia Ceglie
    • Marianna Ranieri
    • Alessio Di Luca
    • Angela Gabriella D'Alessandro
    • Grazia Tamma
    • Maria De Angelis

  • PubMed: 41300487
  • DOI: 10.3390/antiox14111331

  2 Insights on

  • Improved Antioxidant Activity

  • Low evidence

  RSA was significantly enhanced in fermented samples, particularly those inoculated with Lacticaseibacillus casei BGP93 and LC4P1 strains and Limosilactobacillus reuteri ATCC23272.

  Effect

  Beneficial

  Effect size

  Moderate

  Significant

  Yes