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

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Abstract
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.