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

Abstract

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… (More)

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@article{Balekjian1977TheEO, title={The effect of disaccharides on the plaque-forming potential of Streptoccoccus mutans.}, author={A Y Balekjian and R. W. Longton and J. S. Cole and Mike Guidry}, journal={Journal of dental research}, year={1977}, volume={56 11}, pages={1359-63} }