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KMID : 0829220090330030167
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Korean Journal of Oral and Maxillofacial Pathology
2009 Volume.33 No. 3 p.167 ~ p.174
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The Effect of Lactobacillus on Growth Suppression of Streptococcus Mutans and Streptococcus Sobrinus and Pro-biotic Effect of Yogurt
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Kim Eun-Ki
Kim Yeon-Sun
KWon Hyun-Jin
Lee Young-Ki
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Abstract
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We conducted growth inhibition tests on oral microorganisms using three strains of Lactobacillus spp. which are widely known as their probiotic properties. In these experiments, we measured the number of oral microorganisms after directly contacting lactobacillus with them. In addition, we conducted a similar study using yogurts which are well known as a probiotic food. In these yogurts, we identified the type of lactobacilli by 16s rRNA nucleotide analysis. In our study, the growth of most of oral microorganisms were inhibited by lactobacilli, and we also found that yogurts had the highest effectiveness in inhibiting the growth of most of oral microorganisms. The lactobacilli contained in the yogurts were identified as Lactobacillus casei, Lactobacillus paracasei, Lactobacillus helveticus, Lactobacillus casei, and Lactobacillus helveticus.
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KEYWORD
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Probiotic, Lactobacillus Acidophilus, Lactobacillus casei, Lactobacillus plantarum, Streptococcus mutans, Streptococcus sobrinus, Yogurt, Lactobacilli spp, Growth inhibition
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