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Effect of Probiotic Curd on Salivary pH and Streptococcus mutans: A Double Blind Parallel Randomized Controlled Trial
BACKGROUND: Dairy products like curd seem to be the most natural way to ingest probiotics which can reduce Streptococcus mutans level and also increase salivary pH thereby reducing the dental caries risk. OBJECTIVES: To estimate the role of probiotic curd on salivary pH and Streptococcus mutans coun...
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| Publicat a: | J Clin Diagn Res |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
JCDR Research and Publications (P) Limited
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4800643/ https://ncbi.nlm.nih.gov/pubmed/27042577 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.7860/JCDR/2016/15530.7178 |
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