Inhibitory effect of lactobacillusfrom fermented foods and drinks on porphyromonas gingivalis / Anis Mardhiyah Mazlan, Farida Zuraina Mohd Yusof and Siti Saizah Md Said
Lactobacillus spp. are potential lactic acid bacteria in improving periodontal health. In the present study, Lactobacillus spp. were isolated from cheese, commercial milk, yogurt, pickle and tempeh. A total of 41 isolates were identified with biochemical tests and were use...
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Universiti Teknologi MARA Cawangan Pahang
2018
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| Online Access: | https://ir.uitm.edu.my/id/eprint/31342/ |
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| author | Mazlan, Anis Mardhiyah Mohd Yusof, Farida Zuraina Md Said, Siti Saizah |
| author_facet | Mazlan, Anis Mardhiyah Mohd Yusof, Farida Zuraina Md Said, Siti Saizah |
| author_sort | Mazlan, Anis Mardhiyah |
| building | UiTM Institutional Repository |
| collection | Online Access |
| description | Lactobacillus spp. are potential lactic acid bacteria in improving periodontal health. In the present study, Lactobacillus spp. were isolated from cheese, commercial milk, yogurt, pickle and tempeh. A total of 41 isolates were identified with biochemical tests and were used to antagonize a periodontal pathogen, Porphyromonas gingivalis ATCC 33277. The inhibitory study was investigated through agar well diffusion method. All isolates were able to inhibit the growth of P. gingivalis. One-way ANOVA shows that there was statistical significance difference among the isolates Lactobacillus species where the p=0.02. Isolate L. plantarumshowed the highest inhibition (12.33+0.88 mm) whereas isolatesL. reuteri and L. suebicusexhibited the least inhibitions on P. gingivalis (9.83+0.17 mm). All isolates were further identified using 16S rDNA gene identification. Based on the comparison of biochemical tests and 16S rDNA identification, the 41 isolates can be known as L. rhamnosus, L. plantarum, L. paracasei, L. fermentumand L. suebicus. In conclusion, this inhibitory study proved that the presence of Lactobacillus in foods and drinks may be an alternative for the prevention of oral disease. |
| first_indexed | 2025-11-14T22:47:31Z |
| format | Article |
| id | uitm-31342 |
| institution | Universiti Teknologi MARA |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T22:47:31Z |
| publishDate | 2018 |
| publisher | Universiti Teknologi MARA Cawangan Pahang |
| recordtype | eprints |
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| spelling | uitm-313422021-02-11T07:03:30Z https://ir.uitm.edu.my/id/eprint/31342/ Inhibitory effect of lactobacillusfrom fermented foods and drinks on porphyromonas gingivalis / Anis Mardhiyah Mazlan, Farida Zuraina Mohd Yusof and Siti Saizah Md Said gadingst Mazlan, Anis Mardhiyah Mohd Yusof, Farida Zuraina Md Said, Siti Saizah QH Natural history - Biology Biology Bacteria Lactobacillus spp. are potential lactic acid bacteria in improving periodontal health. In the present study, Lactobacillus spp. were isolated from cheese, commercial milk, yogurt, pickle and tempeh. A total of 41 isolates were identified with biochemical tests and were used to antagonize a periodontal pathogen, Porphyromonas gingivalis ATCC 33277. The inhibitory study was investigated through agar well diffusion method. All isolates were able to inhibit the growth of P. gingivalis. One-way ANOVA shows that there was statistical significance difference among the isolates Lactobacillus species where the p=0.02. Isolate L. plantarumshowed the highest inhibition (12.33+0.88 mm) whereas isolatesL. reuteri and L. suebicusexhibited the least inhibitions on P. gingivalis (9.83+0.17 mm). All isolates were further identified using 16S rDNA gene identification. Based on the comparison of biochemical tests and 16S rDNA identification, the 41 isolates can be known as L. rhamnosus, L. plantarum, L. paracasei, L. fermentumand L. suebicus. In conclusion, this inhibitory study proved that the presence of Lactobacillus in foods and drinks may be an alternative for the prevention of oral disease. Universiti Teknologi MARA Cawangan Pahang 2018-09-27 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/31342/1/31342.pdf Mazlan, Anis Mardhiyah and Mohd Yusof, Farida Zuraina and Md Said, Siti Saizah (2018) Inhibitory effect of lactobacillusfrom fermented foods and drinks on porphyromonas gingivalis / Anis Mardhiyah Mazlan, Farida Zuraina Mohd Yusof and Siti Saizah Md Said. (2018) Gading Journal for Science and Technology <https://ir.uitm.edu.my/view/publication/Gading_Journal_for_Science_and_Technology.html>, 1 (1). pp. 25-36. ISSN 2637-0018 |
| spellingShingle | QH Natural history - Biology Biology Bacteria Mazlan, Anis Mardhiyah Mohd Yusof, Farida Zuraina Md Said, Siti Saizah Inhibitory effect of lactobacillusfrom fermented foods and drinks on porphyromonas gingivalis / Anis Mardhiyah Mazlan, Farida Zuraina Mohd Yusof and Siti Saizah Md Said |
| title | Inhibitory effect of lactobacillusfrom fermented foods and drinks on porphyromonas gingivalis / Anis Mardhiyah Mazlan, Farida Zuraina Mohd Yusof and Siti Saizah Md Said |
| title_full | Inhibitory effect of lactobacillusfrom fermented foods and drinks on porphyromonas gingivalis / Anis Mardhiyah Mazlan, Farida Zuraina Mohd Yusof and Siti Saizah Md Said |
| title_fullStr | Inhibitory effect of lactobacillusfrom fermented foods and drinks on porphyromonas gingivalis / Anis Mardhiyah Mazlan, Farida Zuraina Mohd Yusof and Siti Saizah Md Said |
| title_full_unstemmed | Inhibitory effect of lactobacillusfrom fermented foods and drinks on porphyromonas gingivalis / Anis Mardhiyah Mazlan, Farida Zuraina Mohd Yusof and Siti Saizah Md Said |
| title_short | Inhibitory effect of lactobacillusfrom fermented foods and drinks on porphyromonas gingivalis / Anis Mardhiyah Mazlan, Farida Zuraina Mohd Yusof and Siti Saizah Md Said |
| title_sort | inhibitory effect of lactobacillusfrom fermented foods and drinks on porphyromonas gingivalis / anis mardhiyah mazlan, farida zuraina mohd yusof and siti saizah md said |
| topic | QH Natural history - Biology Biology Bacteria |
| url | https://ir.uitm.edu.my/id/eprint/31342/ |