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Journal of Dental Research
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The Effect of Disaccharides on the Plaque-Forming Potential of Streptococcus mutans

Aram Y. Balekjian

Oral Microbiology Division, Dental Sciences Department, Naval Medical Research Institute, NNMC, Bethesda, Maryland 20014, USA

R.W. Longton

Oral Microbiology Division, Dental Sciences Department, Naval Medical Research Institute, NNMC, Bethesda, Maryland 20014, USA

J.S. Cole

Oral Microbiology Division, Dental Sciences Department, Naval Medical Research Institute, NNMC, Bethesda, Maryland 20014, USA

M.S. Guidry

Oral Microbiology Division, Dental Sciences Department, Naval Medical Research Institute, NNMC, Bethesda, Maryland 20014, USA

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.

Journal of Dental Research, Vol. 56, No. 11, 1359-1363 (1977)
DOI: 10.1177/00220345770560111201
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E.B. Glor, C.H. Miller, and D.F. Spandau
Degradation of Starch and its Hydrolytic Products by Oral Bacteria
Journal of Dental Research, January 1, 1988; 67(1): 75 - 81.
[Abstract] [PDF]

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A. Y. Balekjian, D.W. Turner, W.R. Cotton, and M.S. Guidry
Basic Biological Sciences: The Inhibitory Effect of Hydrolytic Products of Starch on in vitro Colonization by Streptococcus mutans
Journal of Dental Research, December 1, 1980; 59(12): 2076 - 2079.
[Abstract] [PDF]