A strain of lactic acid bacteria (LAB) from cheese was isolated and found to be effective at inhibiting the growth of Streptococcus mutans and Fusobacterium nucleatum.
Streptococcus mutans and Fusobacterium nucleatum are Pathogenic bacteria associated with tooth decay.
The research was carried out by Zhang J, Li K, Bu X, Cheng S, Duan Z (2023) at the Nutrition & Health Technology Center in, Qingdao, China
Read the full research paper here:
Characterization of the anti-pathogenic, genomic and phenotypic properties of a Lacticaseibacillus rhamnosus VHProbi M14 isolatePublished: May 15, 2023
346 LAB strains were isolated from Yoghurt, kimchi, cheese, and soya juice to use in the trial. Two strains of oral pathogens (S. mutans and F. nucleatum) were used as the indicator bacteria to determine the antibacterial inhibitory properties of the isolated LAB strains.
The strain isolated from cheese strongly inhibited the growth of S. mutans – for the purposes of the trial the strain was nominally called L. rhamnosus VHProbi M14.
Further tests were undertaken with the M14 strain. It was found to inhibit the growth of the two pathogens under co-culture conditions, because the M14 strain produced organic acids or other antibacterial substances.
The function of L. rhamnosus VHProbi M14 as a potential oral probiotic will be further investigated in order to verify the role of this strain in the prevention and treatment of dental caries and periodontitis through clinical trials. It is then expected that there will be an opportunity to develop oral care products containing this strain and its metabolites.
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