Soy fermentation by indigenous oral probiotic Streptococcus spp. and its antimicrobial activity against oral pathogens


Citation

Kuan C. S., . and Ewe J. A., . and How Y. H., . and Song K. P., . and Kuan C. H., . and Yeo S. K., . Soy fermentation by indigenous oral probiotic Streptococcus spp. and its antimicrobial activity against oral pathogens. pp. 357-365. ISSN 2231-7546

Abstract

The present work aimed to determine the antagonistic effect of probiotic-fermented soy against oral pathogens. Indigenous oral probiotics (Streptococcus salivarius Taylors University Collection Centre (TUCC) 1251 S. salivarius TUCC 1253 S. salivarius TUCC 1254 S. salivarius TUCC 1255 and S. orisratti TUCC 1253) were incorporated into soy fermentation at 37C for 24 h. Growth characteristics -glucosidase activity and total isoflavones content of Streptococcus strains following soy fermentation were analysed. Antimicrobial test of Streptococcus-fermented soy was carried out against oral pathogens Enterococcus faecalis American Type Culture Collection (ATCC) 700802 Streptococcus pyogenes ATCC 19615 and Staphylococcus aureus ATCC 25923. Streptococcus strains showed a significant increase in growth following soy fermentation. S. salivarius TUCC 1253-fermented soy showed significantly higher extracellular -glucosidase activity and amount of aglycones. S. salivarius TUCC 1253-fermented soy showed antimicrobial effect against all oral tested pathogens in both aerobic and anaerobic conditions. These results showed that S. salivarius TUCC 1253-fermented soy could potentially be used as a preventive action or alternative treatment for oral infections.


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Abstract

The present work aimed to determine the antagonistic effect of probiotic-fermented soy against oral pathogens. Indigenous oral probiotics (Streptococcus salivarius Taylors University Collection Centre (TUCC) 1251 S. salivarius TUCC 1253 S. salivarius TUCC 1254 S. salivarius TUCC 1255 and S. orisratti TUCC 1253) were incorporated into soy fermentation at 37C for 24 h. Growth characteristics -glucosidase activity and total isoflavones content of Streptococcus strains following soy fermentation were analysed. Antimicrobial test of Streptococcus-fermented soy was carried out against oral pathogens Enterococcus faecalis American Type Culture Collection (ATCC) 700802 Streptococcus pyogenes ATCC 19615 and Staphylococcus aureus ATCC 25923. Streptococcus strains showed a significant increase in growth following soy fermentation. S. salivarius TUCC 1253-fermented soy showed significantly higher extracellular -glucosidase activity and amount of aglycones. S. salivarius TUCC 1253-fermented soy showed antimicrobial effect against all oral tested pathogens in both aerobic and anaerobic conditions. These results showed that S. salivarius TUCC 1253-fermented soy could potentially be used as a preventive action or alternative treatment for oral infections.

Additional Metadata

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Item Type: Article
AGROVOC Term: Soy protein
AGROVOC Term: Fermentation
AGROVOC Term: Streptococcus
AGROVOC Term: Antimicrobials
AGROVOC Term: Pathogens
AGROVOC Term: Bacteriocins
AGROVOC Term: Mouth
AGROVOC Term: Sampling
AGROVOC Term: Statistical analysis
AGROVOC Term: Analysis of variance
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:54
URI: http://webagris.upm.edu.my/id/eprint/9017

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