Lactobacillus crispatus LV5 and Acceptability of Cheese Products

• Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections

  • 2019-01-09
  • PLOS ONE 14(1)
  • • F. Patrignani
    • L. Siroli
    • C. Parolin
    • D. Serrazanetti
    • B. Vitali
    • R. Lanciotti

  • PubMed: 30625157
  • DOI: 10.1371/journal.pone.0208906

  8 Insights on

  • Acceptability of Cheese Products

  • Low evidence
  • Rigorous Journal

  Moreover, the inclusion of L. crispatus BC4 gave rise to cheese product with higher score of overall acceptability when compared to control cheese.

  Effect

  Beneficial

  Effect size

  Moderate