Association Between Continuous Consumption of Yogurt Fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1, Salivary Antimicrobial Proteins, and Tongue-Coating Microbiota: An Observational Human Study

Yuko Yamamoto, Toshiya Morozumi, Takehiro Yokoo, Toru Takahashi, Juri Saruta, Hanae Tsuchihashi, Hiroki Negishi, Junko Mochizuki, Yuta Hosomi, Wakako Sakaguchi, Masahiro To, Seiya Makino, Hiroshi Kano, Kenichi Hojo, Keiichi Tsukinoki

Open source

DOI: 10.3390/jcm15031244
Published: 2026-02-04
Container: Journal of Clinical Medicine
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/jcm15031244,
  title = {Association Between Continuous Consumption of Yogurt Fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1, Salivary Antimicrobial Proteins, and Tongue-Coating Microbiota: An Observational Human Study},
  author = {Yuko Yamamoto and Toshiya Morozumi and Takehiro Yokoo and Toru Takahashi and Juri Saruta and Hanae Tsuchihashi and Hiroki Negishi and Junko Mochizuki and Yuta Hosomi and Wakako Sakaguchi and Masahiro To and Seiya Makino and Hiroshi Kano and Kenichi Hojo and Keiichi Tsukinoki},
  year = {2026},
  journal = {Journal of Clinical Medicine},
  doi = {10.3390/jcm15031244},
  url = {https://doi.org/10.3390/jcm15031244}
}

RIS

TY  - JOUR
TI  - Association Between Continuous Consumption of Yogurt Fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1, Salivary Antimicrobial Proteins, and Tongue-Coating Microbiota: An Observational Human Study
AU  - Yuko Yamamoto
AU  - Toshiya Morozumi
AU  - Takehiro Yokoo
AU  - Toru Takahashi
AU  - Juri Saruta
AU  - Hanae Tsuchihashi
AU  - Hiroki Negishi
AU  - Junko Mochizuki
AU  - Yuta Hosomi
AU  - Wakako Sakaguchi
AU  - Masahiro To
AU  - Seiya Makino
AU  - Hiroshi Kano
AU  - Kenichi Hojo
AU  - Keiichi Tsukinoki
PY  - 2026
JO  - Journal of Clinical Medicine
DO  - 10.3390/jcm15031244
UR  - https://doi.org/10.3390/jcm15031244
ER  -

APA

Yamamoto, Y., Morozumi, T., Yokoo, T., Takahashi, T., Saruta, J., Tsuchihashi, H., Negishi, H., Mochizuki, J., Hosomi, Y., Sakaguchi, W., To, M., Makino, S., Kano, H., Hojo, K., & Tsukinoki, K. (2026). Association Between Continuous Consumption of Yogurt Fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1, Salivary Antimicrobial Proteins, and Tongue-Coating Microbiota: An Observational Human Study. Journal of Clinical Medicine. https://doi.org/10.3390/jcm15031244

Source records

crossref · retrieved 2026-09-26T21:40:55.107Z