Potential of Maintaining a Healthy Vaginal Environment by Two Lactobacillus Strains Isolated from Cocoa Fermentation

Table 2

The surface properties of lactobacilli isolated from cocoa fermentation, their adhesion to vaginal cells, and acidification of the culture medium.

Strain	Surface properties			Adhesion to HMVII cells ()	pH value
	Autoaggregation ()	Hydrophobicity ()
		Xylene	Toluene
L. fermentum FA4	28.55 ± 1.08	57.03 ± 1.80	65.33 ± 0.99	31.66 ± 7.82	4.32
L. plantarum PA3	31.82 ± 0.58	66.75 ± 5.11	71.12 ± 3.31	41.65 ± 13.85	4.33