Open AccessAn In vitro Study to Compare the Effect of Different Types of Tea with Chlorhexidine on Streptococcus mutans
Author(s) -
Dona Elizabeth George
Publication year - 2017
Publication title -
journal of clinical and diagnostic research
Language(s) - English
Resource type - Journals
eISSN - 2249-782X
pISSN - 0973-709X
DOI - 10.7860/jcdr/2017/26581.10538
Subject(s) - chlorhexidine , camellia sinensis , streptococcus mutans , black tea , food science , chemistry , agar diffusion test , agar , fermentation , green tea , green tea extract , agar plate , traditional medicine , dentistry , botany , bacteria , biology , biochemistry , medicine , escherichia coli , genetics , gene
Tea is the second most commonly consumed beverage in the world after water. The leaf and bud of the plant Camellia sinensis produces tea. The different forms of tea are 'non-fermented' green tea, 'semi-fermented' oolong tea and 'fermented' black tea according to the manufacturing process. Streptococcus mutans is the main causative organism in dental caries and plaque formation.