Orthodontic appliances often provide good retention sites for oral microorganisms. This leads to a high cariogenic challenge in saliva. The purpose of this study was to evaluate saliva Streptococcus Mutans and Lactobacilli levels in different 5 phase on 24 patients need to both removable and fixed orthodontic application. So we had a possibility to determinate of the S. Mutans and Lactobacilli ...

Lactobacilli are important human commensal microbiota that are considered to be probiotic as they have been shown to reduce pathogenic infections and chronic inflammation. This study compared 4 strains of lactobacilli for their probiotic potential. These 4 strains showed varying capacities for adhesion and cytokine induction (interleukin [IL]-8 and IL-10) in different human epithelial cells, su...

Study of the probiotic potential of microorganisms isolated from fermented foods has been increasing, especially studies related to lactobacilli. In intestinal models, lactobacilli have demonstrated beneficial properties, such as anti-inflammatory activity and increased antibody production, but the molecular mechanisms involving probiotic and antagonistic action as well as their effect on human...

Lactobacillus crispatus 2029 isolated upon investigation of vaginal lactobacilli of healthy women of reproductive age was selected as a probiotic candidate. The aim of the present study was elucidation of the role of L. crispatus 2029 in resistance of the female reproductive tract to genitourinary pathogens using cervicovaginal epithelial model. Lactobacillus crispatus 2029 has surface layers (...

Bacterial vaginosis (BV) is the most common vaginal syndrome afflicting fertile, premenopausal and pregnant women. BV is associated with important adverse health conditions and infectious complications. Therapy with oral or local recommended antibiotics is often associated with failure and high rates of recurrences. The dominance of lactobacilli in healthy vaginal microbiota and its depletion i...

Volatile sulfur compounds such as methanethiol, dimethyl disulfide, dimethyl trisulfide, and hydrogen sulfide constitute an important fraction of Cheddar cheese flavor. These compounds are products of the catabolism of methionine and cysteine by bacteria in the cheese matrix. The objectives of this study were to examine the levels and types of volatile sulfur compounds produced from methionine ...

Earlier work on the growth of Lactobacillus bulgaricus at low temperatures (Voss and Frazier, 1945) had indicated that dissociation might have been affecting the results. Therefore a study was begun of the dissociation of some of the lactobacilli and its effect on their characteristics in the hope that the information obtained would prove helpful in the production and use of starter cultures fo...

In hygiene and technology of foods, almost all the species within the group of lactic acid bacteria have their meaning, as in the positive (fermentation, antimicrobial activity, sensory characteristics of products, probiotic effect), so in the negative sense spoilage bacteria, biogenic amines producers, antimicrobial resistance). Certain species of lactobacilli are “specialized” for use in some...

Lactobacilli have been shown to inhibit in vitro growth of many pathogens and have been used as probiotics to treat a broad range of gastrointestinal and/or vaginal disorders. We sought to determine the in vitro inhibitory potential of lactobacilli of vaginal origin to some bacteria associated with bacterial vaginosis (BV), to characterize the inhibitory substances produced by these lactobacill...

The effect on normal vaginal flora of three intravaginal microbicides potentially active against human immunodeficiency virus type 1 was examined. Volunteers received dextrin sulfate (D2S), nonoxynol-9 (N-9), or docusate sodium in separate placebo-controlled studies. High vaginal swabs were obtained for bacterial culture before and after microbicide application. D2S did not affect the vaginal f...