. 2021 May 31;26(11):3307. doi: 10.3390/molecules26113307

Table 1.

Changes in antioxidant capacity (ABTS) in mg of TE/100 mL.

		L. plantarum	L. acidophilus	L. fermentum	L. rhamnosus
Cow’s mik	after incubation	25.41 ± 0.025 ^A	20.54 ± 0.006 ^A	11.93 ± 0.027 ^A	21.43 ± 0.018 ^A
Cow’s mik	after 14 days storage	26.13 ± 0.014 ^A	24.93 ± 0.014 ^B	29.74 ± 0.014 ^B	33.68 ± 0.019 ^B
Goat’s milk	after incubation	24.33 ± 0.009 ^A	11.93 ± 0.005 ^A	15.41 ± 0.002 ^A	21.16 ± 0.028 ^A
Goat’s milk	after 14 days storage	26.94 ± 0.011 ^A	19.81 ± 0.018 ^B	36.44 ± 0.017 ^B	34.82 ± 0.031 ^B
Whey from goat’s milk	after incubation	24.14 ± 0.025 ^A	30.12 ± 0.027 ^A	12.83 ± 0.019 ^A	42.19 ± 0.005 ^A
Whey from goat’s milk	after 14 days storage	27.33 ± 0.019 ^A	63.43 ± 0.014 ^B	35.40 ± 0.027 ^B	42.46 ± 0.017 ^A

* means with different superscripts within same column for each kind of milk are significantly different (p < 0.05).