Fig. 2: Oral persistence of cheese LAB species.
From: Fermented food consumption modulates the oral microbiota
The relative percentage of cheese LAB species (S. thermophilus, L. lactis, and L. paracasei) compared to the total bacterial in the oral cavity of the cheese-diet group (n = 27) at the end of the cheese-diet period (a) and at the end of the post-diet period (b) by qPCR. Only the CD group was represented, as cheese LAB was not detectable in the other groups at any of the periods. The corresponding rat numbers are indicated near the dots. The detection threshold was 10-3%.
