Fermented food consumption modulates the oral microbiota.

Fermented food consumption is recommended for health and environmental purposes. While it is known to impact gut microbiota, further investigation is needed to establish connections with the oral microbiota. For this purpose, we investigated the effect of daily consumption of a model cheese containing 3 Lactic Acid Bacteria (LAB) species on the oral microbiota of rats following a 3-week diet.

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

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.