Potential of selected lactic acid bacteria from Theobroma cacao fermented fruit juice and cell-free supernatants from cultures as inhibitors of Helicobacter pylori and as good probiotic.

Kouitcheu Mabeku, Laure Brigitte; Ngue, Samuel; Bonsou Nguemo, Idris; Leundji, Hubert

Kouitcheu Mabeku, Laure Brigitte; Ngue, Samuel; Bonsou Nguemo, Idris; Leundji, Hubert.

Afiliação

Kouitcheu Mabeku LB; Microbiology and Pharmacology Laboratory, Department of Biochemistry, Faculty of Science, University of Dschang, P. O. Box 67, Dschang, Cameroon. laurebkouitcheu@yahoo.fr.
Ngue S; Microbiology and Pharmacology Laboratory, Department of Biochemistry, Faculty of Science, University of Dschang, P. O. Box 67, Dschang, Cameroon.
Bonsou Nguemo I; Microbiology and Pharmacology Laboratory, Department of Biochemistry, Faculty of Science, University of Dschang, P. O. Box 67, Dschang, Cameroon.
Leundji H; Gastroenterology Department, Laquintinie Hospital of Douala, P. O. Box 4035, Douala, Cameroon.

BMC Res Notes ; 13(1): 64, 2020 Feb 10.

Article em En | MEDLINE | ID: mdl-32041667

Assuntos

Cacau; Fermentação; Sucos de Frutas e Vegetais/microbiologia; Helicobacter pylori; Lactobacillales; Probióticos

Palavras-chave

Antimicrobial activity; Helicobacter pylori; Lactic acid bacteria; Probiotic; Theobroma cacao

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cacau / Helicobacter pylori / Probióticos / Lactobacillales / Fermentação / Sucos de Frutas e Vegetais Tipo de estudo: Prognostic_studies Idioma: En Revista: BMC Res Notes Ano de publicação: 2020 Tipo de documento: Article

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