Food and Beverages

Statement of the Problem: Currently, live yeast and bacteria such as Saccharomyces and Lactobacilli strains are available in foods and health products. It is therefore essential to evaluate the ability of these probiotic yeast and bacteria in utilization

of dietary and alcoholic sugars to rule out deleterious effects of pathogens on the oral activity. However, these probiotics perspective has not been previously studied. The purpose of this study is to assess the acid production and the extent of pH

variation from the utilization of 15 dietary sugars and 6 sugar alcohols during growth of nine probiotic microbes: six strains of Saccharomyces boulardii, one strain of Pichia kudriavzevii and two bacterial strains Lactobacillus casei and Lactobacillus lactis

isolated from frozen idli batter and their antagonistic effect on oral pathogens. Methodology & Theoretical Orientation: Seven yeasts and two Lactobacillus strains were subjected to fermentation assay with 21 different carbohydrates in microtiter plates with pH indicator. Plates were examined at 600 nm for absorbance and

color changes at 12 h intervals for 72 h of incubation under aerobic conditions at two different (30 and 37 °C) temperatures. Three pH scores were used based on color change: negative (>6.8), weak (5.2–6.8) and positive (<5.2).

Findings: Among six S. boulardii isolates only KT000033 strain fermented nine sugars. Other strains showed similarity in fermenting few sugars namely fructose, mannose, dextrose and trehalose. L. casei KT000041 was slightly more active than L.lactis KT000040 in fermenting inulin, fructose, lactose, adonitol, maltose, salicin, and galactose. P. kudriavzevii had positive

reactions for xylose utilization. Antimicrobial activity of probiotics revealed that L. casei KT000041, P. kudriavzevii KT000038, and S. boulardii KT000033 inhibited nine oral pathogens.

Conclusion & Significance: Regular intake of these strains can result in a reduction of oral pathogens.