Probiotic curd as antibacterial agent against pathogens causing oral deformities - in vitro microbiological study.

Abstract

Major oral deformities fall under dental caries and periodontal diseases hence active prevention of these two diseases can contribute to good oral health and preserves oral hygiene. Streptococcus mutans, Staphylococcus aureus, Lactobacillus, Candida, and anaerobic organisms are the organisms responsible for causing oral cavity-related deformities. Probiotics which is the useful and nonpathogenic bacteria are added to food products which tend to be advantageous to human health. A wide range of studies indicates that these probiotics are useful against oral tissues. Hence, the primary goal of the study aims to determine the antibacterial potential of probiotic curd against pathogens causing various oral diseases and deformities. A laboratory-oriented in vitro microbiological study design was framed to detect the antimicrobial potential of the probiotic curd. Subgingival calculus specimens were collected and anaerobic organisms were isolated in thioglycollate broth. Lawn cultures were subjected to the surface of brain heart infusion agar and 100 μl of probiotic curd, normal curd, and filtrate were taken in a micropipette and inoculated over the specific wells. The culture plates were incubated anaerobically at 37°C for 24 h. The culture plates were monitored for the zone of inhibition to assess the antibacterial activity against the test pathogens. The results showed that there was no antibacterial activity against the anaerobic bacteria cultivated from subgingival calculus. However, further validation must be done on the same with purified components from the probiotic curd. Probiotic curd is normally considered a vital immune-boosting nutritional supplement. However, the antibacterial activity must be evaluated with care with the purified filtrates of the curd to substantiate its exact role against dental pathogens.