In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentation

In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentation

Abstract Traditionally, probiotic microorganisms are isolated from human and animal intestinal microbiota. However, the demand for diversification of biofunctional products has driven the search for new sources of probiotic candidates, such as fermented foods and vegetables. The present study found...

Full description

Bibliographic Details
Main Authors: MILENA E. DE ALMEIDA, WALLACE FELIPE B. PESSOA, ANA CLARA C. MELGAÇO, LOUISE P. RAMOS, RACHEL P. REZENDE, CARLA CRISTINA ROMANO
Format: Article
Language:English
Published: Academia Brasileira de Ciências 2022-12-01
Series:Anais da Academia Brasileira de Ciências
Subjects:
cocoa
lactic acid bacteria
technological properties
lactobacillus
probiotics
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000800903&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000800903&tlng=en

Similar Items