• Journal of Oral Medicine and Pain
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• v.18 no.1
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• pp.83-96
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• 1993

Even though the increasing interest in fermented milk, the information on the influence of fermented milk on oral health in literature is sparce. We have investigated the effect of fermented milk on saliva. Thirty-three healthy unmedicated subjects at the age of their twenties were included in this study and divided into control, fermented milk, and milk groups. And, the experiment period was 70 days. The authors examined the number of salivary S.mutans, Lactobacilli, pH, and viscosity at the beginning of the experiment. And, we investigated the changes of the these factors at 10,40, and 70 days after. The authors came to the following conclusions The obtined results were as follows : 1. There were no significant changes in the numbers of saliary S. mutans in the control, fermented milk, andmilk groups through the experimental period. 2. There was no significant change in the number of salivary lactobacilli in the fermented milk group throiugh the experimental period. 3. There was a decrease in salivary pH after 40 and 70 days in fermented milk group. 4. There were no significant changes in the values of salivary viscosity at a low shear rate in all groups, but there were increases in these values at a high shear rate in the fermented milk and milk groups through the experimental period.

• Journal of Oral Medicine and Pain
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• v.18 no.2
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• pp.9-27
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• 1993

As fermented milk has been regarded as health food, the consumption of fermented milk has been increasing significantly these days. But there is not sufficient information on the effect of fermented milk on oral health. We have investigated the effect of long-term intake of t\fermented milk on saliva in preschool children, Sixty-four healthy, unmedicated preschool children were included in this study and were divided into control, fermented milk, and milk groups. The experimental period was 210days. We investigated the number of slaivary S. mutans, lactobacilli, and Candida, salivary pH, viscosity, and the concentration of salivary IgA at the beginning of the experiment. We examined these parameters at 10, 60, 110, 160, and 210 days after. The obtained results were as follows : 1. There were increases in the numbers of slaivary S. mutans in all groups through the experimental period. But, there was no consistent and significant difference among groups. 2. There was no significant change in the number of salivary lactobacilli in the fermented milk group throughout the experimental period. 3. The numbers of salivary Candida in the fermented milk and milk groups showed less fluctuation than that of the control group through the experimental period. 4. There was no decrease of salivary pH in all groups through the experimental period. 5. There were increases in the values of salivary viscosity in all groups. But, there was no consistent and significant difference among groups. 6. There were no consistent and significant difference in the concentration of salivary IgA in all groups through the experimental period. 7. There were increases of dmfs rate in all groups. But, there were no significant difference within each groups.

• Journal of Korean society of Dental Hygiene
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• v.21 no.5
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• pp.507-515
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• 2021

Objectives: The aim of this study was to evaluate the extent of the potential erosion of enamel induced by three different types of commercial fermented milk using the pH cycle model. Methods: Specimens were treated and soaked up in three types of fermented milk and in mineral water for 10 min, four times a day for 8 days, and all of the specimens were immersed in artificial saliva outside of treatment times. The microhardness of the surface was measured by a microhardness tester, and a scanning electron microscope (SEM) was used to identify the enamel surface morphology. Results: The differences in the surface microhardness (ΔVHN) of enamel were different among the groups (p<0.05). The four groups were in descending order of ΔVHN: the liquid type group, condensed-drink type group, condensed-stirred type group, and control group. The liquid type group had a higher ΔVHN than the other two fermented milk groups (p<0.05). Based on SEM observation, the most severe surface damage was due to the liquid type of fermented milk. Conclusions: Customers' careful discretion is advised when purchasing these types of fermented milk. This information is anticipated to be of much value in the prevention of dental erosion.