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KMID : 0358920090360030358
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Journal of the Korean Academy of Pedodontics
2009 Volume.36 No. 3 p.358 ~ p.366
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THE EFFECT OF FERMENTED MILK ON VIABLE CELL COUNT AND BIOFILM FORMATION OF STREPTOCOCCUS MUTANS
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Shin Hye-Sung
Kim Seon-Mi
Choi Nam-Ki
Yang Kyu-Ho
Kang Mi-Sun
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Abstract
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Lactic acid bacteria worked positively on gastrointestinal tract and oral environment. So I selected commercial five fermented milks and milk, and then I evaluated their effect of growth inhibition and biofilm formation of cariogenic bacteria, Streptococcus mutans. And also calculated the acidity, buffering capacity, concentration of Ca and P ion and pH change of those drinks. After adding S. mutans to fermented milks viable cell count of S. mutans in milk was not statistically different but those in all fermented milks were decreased as concentration of fermented milk increased. When I measured the amount of formed biofilm in 10% fermented milks and milk with S. mutans and compared with those without S. mutans, the amount was decreased in Active GG and Bulgaris while being increased in Tootee, Ace and milk(P<0.05). The fermented milk with the lowest pH value was E5(3.48±0.01), and the highest was Bulgaris(4.19±0.02). pH change of the fermented milks and milk with S. mutans was measured. The highest acid producing fermented milk was Bulgaris, and followed by Active GG, Ace, Tootee, E5, Milk. These results indicated that fermented milks had caries activity due to the value of initial acidity and acid producing capacity. But, concentrated fermented milks had the inhibitory effect against S. mutans, and also had high volume of Ca and P ion that protected teeth. So I suggest that they have positive effect on teeth.
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KEYWORD
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S. mutans, Fermented milk, Biofilm
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