A Review of Lactic Acid Bacteria and their Bacteriocins: Classification, Biosynthesis, and Mechanism against Oral Pathogens

Lactic acid bacteria produce substances such as bacteriocins which inhibit the growth of pathogens. Their application holds promises in protecting the human body against pathogens provided that the strains used are suitable and appropriate. Oral pathogens affect the local and even the systemic health of an individual. Dental caries, gingivitis and periodontitis are the most common diseases related to these pathogens, but they are also associated with worsening systemic diseases such as diabetes, cardiovascular disease and bacterial pneumonia. Another concern is that they are developing a resistance against antibiotics. The aim of this paper is to review the characteristics and capabilities of bacteriocin-producing lactic acid bacteria isolates to control oral pathogens. A narrative approach was used to classify the biosynthesis and application of the antimicrobial producing LAB in the oral cavities. A total of 6,028 articles from Google Scholar, PubMed and Mendeley were gathered and screened based on the criteria of this paper. The final articles included were 17. Through analysis of the gathered data, this review suggests that LAB can potentially inhibit oral pathogens and therefore maintain homeostasis of the oral flora. Since LAB are now relevant for their emerging applications in the prevention of infection and amelioration, further studies on the effect against oral pathogens are needed.