In Vitro Activity of Lactobacilli with Probiotic Potential Isolated from Cocoa Fermentation against Gardnerella vaginalis

Table 1

Characterization of surface properties, adhesion to vaginal cells, and antimicrobial properties of lactobacilli isolated from cocoa fermentation.

Strain	Surface properties		Adhesion to HMVII cells (%)	Antimicrobial properties
	Autoaggregation (%)	Hydrophobicity (%)		Coaggregation with G. vaginalis (%)	Acidification
L. fermentum 5.2					4.78
L. plantarum 6.2					3.81
L. plantarum 7.1					3.77

Presented values are means of triplicate determinations; ± indicates standard deviations from the mean. Mean values (±standard deviation) within the same column followed by different superscript letters differ significantly ().