Figure 11.

Antioxidant capacities of soymilk fermented by LAB isolates at different time points during fermentation in vitro. Measurement of superoxide anion radical scavenging ability (A); Measurement of ferrous ion-chelating ability (B). 1 mg/mL of ascorbic acid (ASA) and 0.5 µg/mL of EDTA were used as positive controls for DPPH scavenging effect and Fe²⁺-chelating ability, respectively. Lower case letters represent the comparisons of results of groups after 12 h fermentation. Upper case letters represent the comparisons of results of groups after 24 h fermentation. Lc, L. casei; La, L. acidophilus; Lpa, L. paracasei; Lpl, L. plantarum; Ld, L. delbrueckii; Lr, L. rhamnosus; Ls, L. sakei; Leu, Leu. mesenteroides.