In Vitro Activity of Lactobacilli with Probiotic Potential Isolated from Cocoa Fermentation against Gardnerella vaginalis

Study of the probiotic potential of microorganisms isolated from fermented foods has been increasing, especially studies related to lactobacilli. In intestinal models, lactobacilli have demonstrated beneficial properties, such as anti-inflammatory activity and increased antibody production, but the...

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Detalhes bibliográficos
Publicado no:Biomed Res Int
Main Authors: Pessoa, Wallace Felipe Blohem, Melgaço, Ana Clara Correia, de Almeida, Milena Evangelista, Ramos, Louise Pereira, Rezende, Rachel Passos, Romano, Carla Cristina
Formato: Artigo
Idioma:Inglês
Publicado em: Hindawi 2017
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5684529/
https://ncbi.nlm.nih.gov/pubmed/29226130
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2017/3264194
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