Preliminary Assessment of the In Vitro Immunological Activity of Native Lactobacillus Strains from the Ecuadorian Amazon

Preliminary Assessment of the In Vitro Immunological Activity of Native Lactobacillus Strains from the Ecuadorian Amazon

The isolation and characterization of new Lactobacillus strains from fermented traditional foods is a global trend as it enhances the potential for discovering novel probiotic foods. The fermented cocoa (Theobroma cacao) mucilage is an intriguing substrate for isolating lactic acid bacteria involved...

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Bibliographic Details
Main Author: Scalvenzi, Laura (author)
Other Authors: Torres Gutiérrez, Roldán (author), Cerda Mejía, Liliana (author), Riofrio Carrión, Andrea (author), Pérez Quintana, Manuel (author)
Format: article
Published: 2024
Subjects:
Cocoa
Lactic acid bacteria
Biological activity
Isolation
Cocoa fermentation
Probiotics
Cocoa pulp
Online Access:https://doi.org/10.70099/BJ/2024.01.03.20
http://repositorio.ikiam.edu.ec/jspui/handle/RD_IKIAM/812
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https://doi.org/10.70099/BJ/2024.01.03.20
http://repositorio.ikiam.edu.ec/jspui/handle/RD_IKIAM/812

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