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...

• Autore principale: Scalvenzi, Laura (author)
• Altri autori: Torres Gutiérrez, Roldán (author), Cerda Mejía, Liliana (author), Riofrio Carrión, Andrea (author), Pérez Quintana, Manuel (author)
• Natura: article
• Pubblicazione: 2024
• Soggetti: Cocoa; Lactic acid bacteria; Biological activity; Isolation; Cocoa fermentation; Probiotics; Cocoa pulp
• Accesso online: https://doi.org/10.70099/BJ/2024.01.03.20; http://repositorio.ikiam.edu.ec/jspui/handle/RD_IKIAM/812