Probiotic Lactobacillus paracasei effect on cariogenic bacterial flora
نویسندگان
چکیده
منابع مشابه
Early intervention with probiotic Lactobacillus paracasei F19 has no long-term effect on caries experience.
The aim of the study was to evaluate possible long-term effects of a cereal diet supplemented with Lactobacillus paracasei F19 (LF19) during weaning on caries experience, mutans streptococci (MS) and lactobacilli (LBC) in a group of 9-year-old children. A secondary aim was to evaluate if the intervention resulted in the permanent integration of LF19 as part of the oral microbiota. The study fol...
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The objectives of this paper were production of probiotic yoghurt using L. paracasei ssp. tolerans, and evaluation of pH changes, viable counts, and organoleptic properties of the produced yoghurt. It was observed that the pH decrease during the fermentation period was faster in the milk inoculated with L. paracasei ssp. tolerans plus starter culture. There was a gradual decrease in pH in both ...
متن کاملDried tomato-flavored probiotic cream cheese with Lactobacillus paracasei.
UNLABELLED A dried tomato-flavored probiotic cream cheese (P) containing Lactobacillus paracasei Lpc-37 was developed for the purpose of this study. The same product, but without probiotic addition (C) was used as control. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris were used as lactic starter cultures. Chemical composition analyses and sensory tests were performed o...
متن کاملGenomic Diversity of Phages Infecting Probiotic Strains of Lactobacillus paracasei.
Strains of the Lactobacillus casei group have been extensively studied because some are used as probiotics in foods. Conversely, their phages have received much less attention. We analyzed the complete genome sequences of five L. paracasei temperate phages: CL1, CL2, iLp84, iLp1308, and iA2. Only phage iA2 could not replicate in an indicator strain. The genome lengths ranged from 34,155 bp (iA2...
متن کاملEvaluation of Probiotic Yoghurt Produced by Lactobacillus paracasei ssp. tolerans
The objectives of this paper were production of probiotic yoghurt using L. paracasei ssp. tolerans, and evaluation of pH changes, viable counts, and organoleptic properties of the produced yoghurt. It was observed that the pH decrease during the fermentation period was faster in the milk inoculated with L. paracasei ssp. tolerans plus starter culture. There was a gradual decrease in pH in both ...
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ژورنال
عنوان ژورنال: Clinical Oral Investigations
سال: 2010
ISSN: 1432-6981,1436-3771
DOI: 10.1007/s00784-010-0423-9