Persistence of fermented food bacteria in the oral cavity of rats after one week of consumption

Autor:	M. Ibarlucea-Jerez, M.C. Canivenc-Lavier, E. Beuvier, P. Barbet, F. Menetrier, E. Neyraud, H. Licandro
Rok vydání:	2022
Předmět:	Mouth Cheese Lactobacillales Food Microbiology Animals Streptococcus thermophilus Microbiology Rats Food Science
Zdroj:	Food Microbiology. 107:104087
ISSN:	0740-0020
DOI:	10.1016/j.fm.2022.104087
Popis:	Fermented foods constitute a wide source of exogenous lactic acid bacteria (LAB) which could modify the endogenous microbiota of the consumer's digestive tract. This assumption depends on the ability of LAB to persist, at least transiently, in the oral cavity. The aim of this study was to evaluate the persistence of 3 LAB species, Streptococcus thermophilus, Lactococcus lactis, and Lacticaseibacillus paracasei in the oral cavity of rats by feeding them with a daily portion of model cheese containing the three bacteria for one week. Saliva samples were collected 16 h and one week after the last daily cheese intake. Their cheese bacteria contents were quantified by qPCR. When 16 h after cheese consumption, cheese bacteria were detected in the oral cavity of about ⅓ of the rats ranging from 10
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0d523ed553bb3d3de59323e1b2d2da5 https://doi.org/10.1016/j.fm.2022.104087 Zobrazit plný text záznamu Full Text from ScienceDirect