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BioMed Research International
Volume 2017, Article ID 5165916, 7 pages
https://doi.org/10.1155/2017/5165916
Research Article

Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation

1Department of Biological Sciences, State University of Santa Cruz, Ilhéus-Itabuna Road, Km 16 Salobrinho, 45662-900 Ilhéus, BA, Brazil
2Department of Biological Sciences, State University of Feira de Santana, Transnordestina Avenue, S/N, Novo Horizonte, 44036-900 Feira de Santana, BA, Brazil

Correspondence should be addressed to Carla Cristina Romano; rb.moc.lou@cconamor

Received 27 March 2017; Revised 16 May 2017; Accepted 20 June 2017; Published 20 July 2017

Academic Editor: Filippo Canducci

Copyright © 2017 Tauá Alves Melo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Tauá Alves Melo, Thalis Ferreira dos Santos, Lennon Ramos Pereira, Hélic Moreira Passos, Rachel Passos Rezende, and Carla Cristina Romano, “Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation,” BioMed Research International, vol. 2017, Article ID 5165916, 7 pages, 2017. https://doi.org/10.1155/2017/5165916.