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Journal of Dental Research, Vol 56, 1359-1363, Copyright © 1977 by International & American Associations for Dental Research Online Journals

ARTICLES

The effect of disaccharides on the plaque-forming potential of Streptoccoccus mutans

A. Y. Balekjian, R. W. Longton, J. S. Cole 3rd and M. S. Guidry

The comparative and combined effects of sucrose, maltose, and lactose as factors on the plaque-forming potential of Streptococcus mutans were assessed. With increasing additions of maltose to sucrose-supplemented medium there was decreasing plaque formation. Lactose additions slightly increased plaque formation, but when combined with maltose they significantly enhanced the maltose inhibition of plaque formation.




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