Abstract
Some probiotic bacterial strains have been suggested to improve oral health. However, lactobacilli and bifidobacteria are associated with the progression of dental caries. The pH fall caused by 14 probiotic and dairy bacterial strains from glucose, lactose, sucrose, sorbitol and xylitol was followed. All strains used glucose, nine lactose and seven sucrose. Six of the lactobacilli caused a small decrease in pH with sorbitol and two with xylitol. None of the bifidobacteria fermented sugar alcohols. As all the strains could be considered acidogenic, more long-term clinical trials are needed before recommendations for oral health purposes can be made.
(c) 2008 S. Karger AG, Basel.
Publication types
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Comparative Study
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Research Support, Non-U.S. Gov't
MeSH terms
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Acids
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Bifidobacterium / classification
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Bifidobacterium / metabolism*
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Carbohydrate Metabolism*
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Fermentation
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Glucose / metabolism
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Humans
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Hydrogen-Ion Concentration
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Lacticaseibacillus casei / metabolism
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Lactobacillus / classification
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Lactobacillus / metabolism*
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Lactobacillus acidophilus / metabolism
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Lactobacillus delbrueckii / metabolism
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Lactobacillus plantarum / metabolism
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Lactose / metabolism
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Limosilactobacillus reuteri / metabolism
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Probiotics / metabolism*
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Sorbitol / metabolism
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Streptococcus mutans / metabolism
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Sucrose / metabolism
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Sugar Alcohols / metabolism*
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Time Factors
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Xylitol / metabolism
Substances
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Acids
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Sugar Alcohols
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Sorbitol
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Sucrose
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Glucose
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Lactose
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Xylitol