*1.12.2 Studies demonstrating the viability of probiotics by oxygen*

In several investigations, oxygen scavengers or antioxidants have been found to be beneficial agents for increased probiotic viability. Ascorbic acid (Vitamin C), for example, has been observed to improve *L. acidophilus*' survivability in yogurt [41]. Glucose based oxygen scavenger was evaluated for its impact on probiotic development and survival in dairy products [42]. In yogurt prior to fermentation, glucose oxidase (62.25 ppm) was increased to 69.02–86.03% and the number of Bifidobacterium longum by up to 40.32% compared to the control level [43].
