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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Detalles Bibliográficos
Autores principales: Pessoa, Wallace Felipe Blohem, Melgaço, Ana Clara Correia, de Almeida, Milena Evangelista, Ramos, Louise Pereira, Rezende, Rachel Passos, Romano, Carla Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5684529/
https://www.ncbi.nlm.nih.gov/pubmed/29226130
http://dx.doi.org/10.1155/2017/3264194

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5684529/
https://www.ncbi.nlm.nih.gov/pubmed/29226130
http://dx.doi.org/10.1155/2017/3264194

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