. 2017 Oct 31;2017:3264194. doi: 10.1155/2017/3264194

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
Strain	Autoaggregation (%)	Hydrophobicity (%)	Adhesion to HMVII cells (%)	Coaggregation with G. vaginalis (%)	Acidification
L. fermentum 5.2	31.18 ± 4.39^a	53.96 ± 2.90^a	35.61 ± 2.98^a	43.15 ± 0.68^a	4.78
L. plantarum 6.2	33.44 ± 1.53^a	55.52 ± 3.76^a	38.73 ± 2.87^a	44.61 ± 0.17^a	3.81
L. plantarum 7.1	29.23 ± 1.14^a	71.20 ± 3.03^b	55.75 ± 3.72^b	44.15 ± 0.51^a	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 (p < 0.05).