http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0024455
27 aerobic and 30 anaerobic oral bacterial strains capable of metabolizing gluten have been obtained. 5 aerobic and 10 anaerobic strains are the fastest growing.
All anaerobic strains belonged to the Bifidobacterium genus. (A bacterial strain commonly used as a probiotic.)
In the aerobic category, Rothia mucilaginosa and Rothia aeria were most active. These results demonstrate that Rothia species are highly effective in degrading gluten, and more so than anaerobic strains. Importantly, they did so mostly at a pH of 7 (neutral), and when pH became 3, about the acidity of orange juice, their activity ceased. Gastric (stomach) acid has a pH of about 1. When the pH again rose, the bacteria remained inactive.
But ironically, R. mucilaginosa colonizes the healthy and celiac-afflicted duodenum to the same extent. This suggests that bacterial degradation of gluten is not enough, and that some other factor may be involved one way or another.
enzymes?
Celiac sprue is an auto immune disease. It has nothing to do with gut flora.