Article Publish Status: FREE
Abstract Title:

Inhibition ofby a commercial yogurt drink.

Abstract Source:

J Dent Sci. 2019 Jun ;14(2):198-205. Epub 2019 Mar 30. PMID: 31205608

Abstract Author(s):

Ching-Yi Wu, Ssu-Jung He, Kwei Mar, Chin-Ying Stephen Hsu, Shan-Ling Hung

Article Affiliation:

Ching-Yi Wu


Background/Purpose: Studies have been focused on using probiotics to prevent caries. The lactobacillus probiotic bacteria in Yakult(LcY) has been shown to inhibit the growth or biofilm formation of. However, sucrose in Yakultraised concerns. The purpose of this study was to determine effects of Yakulton the growth and adhesion of.

Materials and methods: was grown in serial diluted Yakult, filtered Yakultor 20% heated Yakult.was co-cultured with LcY in media with or without diluted filtered Yakult, or in LcY grown in media with or without sugars. Colony forming units and pH values of bacterial cultures were determined. SYTO 9-stained adhered bacteria were observed.

Results: Yakultinhibited the growth of. Filtering or heating Yakultreduced its inhibitory ability against. The inhibitory effect of LcY againstwas enhanced when cultured in the presence of 20% filtered Yakult. LcY cultured in sucrose media for 24 h inhibited the growth of, but this effect was less evident when LcY was grown for 48 h. LcY grown in glucose or lactose media similarly reducedgrowth. Culturingwith LcY grown in sucrose or glucose media reduced bacterial adhesion. However, co-culturingwith LcY grown in the lactose media did not decrease bacterial adhesion.

Conclusion: Yakultand its probiotic content may inhibitgrowth and the effect may be moderated by the type of sugar added for LcY cultivation.

Study Type : In Vitro Study

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