Comparative evaluation of probiotic ice�cream & normal ice�cream on salivary mutans streptococci count in children

Dr Amee Alwani; Dr Karthik Venkataraghavan; Dr Anup Panda; Dr Krishna Trivedi; Dr Jina Jani; Dr Jayati Dave

Volume : VII, Issue : I, January - 2017

Comparative evaluation of probiotic ice�cream & normal ice�cream on salivary mutans streptococci count in children

Dr Amee Alwani, Dr Karthik Venkataraghavan, Dr Anup Panda, Dr Krishna Trivedi, Dr Jina Jani, Dr Jayati Dave

Abstract :

Introduction: Probiotics are live microorganisms which when administered in adequate amounts and confer a health benefit to the host. Dairy foods like cheese, curd, milk and ice–cream are considered useful vehicles for probiotic bacteria.

Aim: To compare the levels of salivary mutans streptococci before and after consumption of probiotic ice–cream.

Materials and Methods: 20 school children who were caries free, in the age group of 10–12 years, were selected and divided into group I and II which were given 60 ml probiotic ice–cream and normal ice–cream for 7 days, respectively. Assessment of saliva samples was done at baseline, 1hr after consumption, and on the 7th day. Mitis Salivarius Bacitracin Agar was used for analysis. The number of colonies were counted and subjected to statistical analysis.

Results: The study showed mark reduction in salivary mutans streptococci counts in saliva after 1 h and on the 7th day in the probiotic group.

Conclusion: Pathogenic microorganisms could be displaced by probiotic bacteria. Thus, use of probiotic products could be exploited for the prevention of enamel demineralization.