Lactobacillus crispatus LV5 and High Viability of Probiotic Lactobacillus crispatus BC4 in Cheese

• 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

  • High Viability of Probiotic Lactobacillus crispatus BC4 in Cheese

  • Low evidence
  • Rigorous Journal

  The data showed that L. crispatus BC4 maintained high viability, also in presence of physiological stress conditions, until the end of the refrigerated storage.

  Effect

  Beneficial

  Effect size

  Large