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유산균 발효유가 타액의 유산균에 미치는 영향에 관한연구 The effects of fermented milk on the lactobacilli in the saliva

대한보건협회지 1979년 5권 2호 p.41 ~ 44
이종흔, 유주화,
소속 상세정보
이종흔 (  ) 
서울대학교 치과대학 구강

유주화 (  ) 
서울대학교 보건대학원

Abstract


In order to study the effect of; fermented milk on the lactobacillus counts, the elementary school
boys 2nd grade) were divided into three groups, i.e. caries free, caries susceptible, and caries treated group. Each group has 10 subjects.
From them saliva was collected in the sterilized screwed cap tube Each sample was cultured with pouring plate (Tomato-Juice agar) at 3´1C for 72hrs under aerobic condition.
Total quantitative counting was performed with stereoscope.
The obtained results showed that in terms of the following state before drinking, immediate after drinking and 30 minutes after drinking of fermented milk, the lactobacillus counts were highly counted in the caries treated, caries free and caries treated group, respectively.

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