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

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.

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Journal of Dental Research, Vol. 56, No. 11, 1359-1363 (1977)
DOI: 10.1177/00220345770560111201


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This Article Abstract Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Citation Map Services Email this article to a friend Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Balekjian, A. Y. Articles by Guidry, M.S. Search for Related Content PubMed PubMed Citation Articles by Balekjian, A. Y. Articles by Guidry, M.S. Pubmed/NCBI databases Compound via MeSH Substance via MeSH Hazardous Substances DB SUCROSE Social Bookmarking                         What's this?