Potential of selected lactic acid bacteria from Theobroma cacao fermented fruit juice and cell-free supernatants from cultures as inhibitors of Helicobacter pylori and as good probiotic

Table 1 Antagonistic activity of isolated LAB (19) against H. pylori clinical strains (08) tested (mm)

Lactic acid bacteria isolates	H. pylori strains								Antagonistic effect (%)
Lactic acid bacteria isolates	Hp 0011	Hp 0012	Hp 0013	Hp 0014	Hp 00115	Hp 0016	Hp 00116	Hp 00117	Antagonistic effect (%)
LAB1	–	–	22	24	12	–	14	–	50
LAB2	–	–	22	17	8	–	10	–	50
LAB3	–	–	25	18	9	–	7	–	50
LAB4	–	–	24	23	12	–	8	–	50
LAB4′	28	–	30	16	–	30	7	–	62.5
LAB6	26	–	16	20	–	30	–	–	50
LAB8	27	–	20	12	–	20	9	–	62.5
LAB9	22	–	17	6	–	20	11	–	62.5
LAB11	–	15	30	14	14	–	–	–	50
LAB11′	16	20	15	12	10	–	12	–	75
LAB12	22	26	15	16	12	–	14	–	75
LAB13	11	–	–	14	–	14	–	–	50
LAB13′	12	15	–	17	15	14	–	–	62.5
LAB15	27	15	18	16	25	–	22	16	87.5
LAB16	25	20	21	17	–	–	–	–	50
LAB17	24	20	25	27	22	16	–	8	87.5
LAB19	30	24	14	18	25	22	23	18	100
LAB23	16	9	–	16	14	–	–	–	50
LAB31	19	17	21	–	18	–	–	–	50
Susceptibility (%)	73.68	52.63	84.21	94.73	68.42	42.10	63.15	15.78

ISSN: 1756-0500