A microorganism separated from Kefir grains, a microorganism culture obtained by culturing said microorganism or microorganisms including it, and a product using such microorganisms or microorganism cultures
A single or mixed culture is performed under conditions in which a new species of the Lactobacillaceae family having antioxidant properties and separated from Kefir grains can be cultured. An antioxidant having the obtained culture or bacteria as active principles is formulated and used as a raw material for or added to drinks, foods, cosmetics or animal feeds to prevent their deterioration due to oxidation and to scavenge or inhibit active oxygens and free radicals that are generated in vivo of humans and animals that use such drinks, foods, cosmetics and animal feeds.
