Lactobacillus reuteri in bovine milk fermented decreases the oral carriage of mutans streptococci

• Published in: International journal of food microbiology Vol. 95; no. 2; pp. 219 - 223
• Main Authors: Nikawa, H., Makihira, S., Fukushima, H., Nishimura, H., Ozaki, Y., Ishida, K., Darmawan, S., Hamada, T., Hara, K., Matsumoto, A., Takemoto, T., Aimi, R.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.09.2004; Elsevier
• Subjects: Animals; Antibiosis; Biological and medical sciences; Caries prevention; Cariogenic Agents; Cattle; Fermentation; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Humans; Lactobacillus - physiology; Lactobacillus reuteri; Milk - microbiology; Milk and cheese industries. Ice creams; Mutans streprococci; Streptococcus mutans; Streptococcus mutans - growth & development; Yogurt; Yogurt - microbiology; Yogurt; Mutans streprococci; Lactobacillus reuteri; Caries prevention; Lactic acid bacteria; Bovine; Oral administration; Dairy product; Prevention; Streptococcaceae; Vertebrata; Mammalia; Streptococcus; Bacteria; Lactobacillaceae; Micrococcales; Artiodactyla; Ungulata; Lactobacillus; Cultured milk
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2004.03.006

The effect of Lactobacillus reuteri against one of the major cariogenic organism, Streptococcus mutans, was studied. Yogurt products containing L.reuteri showed a significant growth inhibitory effect against S. mutans, whilst yoghurts with lactobaccilli other than L. reuteri did not show such inhibition. Further, double-blind, placebo-controlled trial demonstrated that consuming yogurt with L. reuteri significantly reduced the oral carriage of mutans streptococci, compared with the placebo yogurt.