Open AccessAssessment of the effect of probiotic curd consumption on salivary pH and streptococcus mutans counts
Author(s) -
Radhika Sudhir,
Prashant Praveen,
Anbalagan Anantharaj,
Karthik Venkataraghavan
Publication year - 2012
Publication title -
nigerian medical journal/nigerian medical journal
Language(s) - English
Resource type - Journals
eISSN - 2229-774X
pISSN - 0300-1652
DOI - 10.4103/0300-1652.104382
Subject(s) - streptococcus mutans , saliva , probiotic , microbiology and biotechnology , food science , chemistry , dentistry , medicine , biology , bacteria , biochemistry , genetics
Antimicrobial methods of controlling dental caries that include probiotic agents can play a valuable role in establishing caries control in children at moderate to high risk for developing dental caries. Several studies have demonstrated the beneficial effects of use of various Probiotic products including curd. The objective of this study was to compare the effect of short-term consumption of probiotic curd containing Lactobacillus acidophilus and normal curd on salivary Streptococcus Mutans counts, as well as salivary pH.