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See Latest ArticlesAntibacterial activity of yoghurt against viridans streptococci in vitro
Archives of Oral Biology, 07/18/08
Petti S et al. - Survival rates were 8% (S. mutans 6519T), 12% (S. mutans 31738), 35% (S. oralis 25671) and >50% (all other species tested) after 15 min, and 0.01% (S. mutans) and >10% (all other species tested) after 30 min. Overall, S. parasanguinis and S. sobrinus were the most resistant species. When heat-treated yoghurt was used, this antibacterial activity was not found.
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