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©2013 Baishideng.
World J Stomatol. Feb 20, 2013; 2(1): 18-23
Published online Feb 20, 2013. doi: 10.5321/wjs.v2.i1.18
Published online Feb 20, 2013. doi: 10.5321/wjs.v2.i1.18
g/L | |
Yeast extract | 5 |
Proteose peptone | 10 |
Potassium chloride (KCl; 74.5 g/mol) | 1.2 |
Sodium hydrogen carbonate (NaHCO3; 84 g/L) | 0.6 |
Potassium thiocyanate (KSCN; 97.18 g/mol) | 0.23 |
Sodium Di-hydrogen phosphate (Na2HPO 4.12 H2O; 358 g/mol) | 0.9 |
Material | Med | n | Mean | Structural equation modeling | Min | Max | P25 | P50 | P75 | Med1 vs Med2 |
Artificial Saliva | 1 | 10 | 6.10 | 0.795 | 2 | 11 | 4.75 | 6.00 | 7.50 | 0.759 |
2 | 10 | 8.20 | 4.54 | 0 | 45 | 0.00 | 1.00 | 14.75 | ||
L. fermentum | 1 | 10 | 5.40 | 0.792 | 2 | 10 | 3.00 | 5.50 | 7.25 | 0.011 |
2 | 10 | 19.40 | 6.31 | 2 | 63 | 7.00 | 9.50 | 27.50 | ||
S. mutans | 1 | 10 | 5.60 | 0.859 | 2 | 9 | 2.00 | 6.50 | 8.00 | 0.011 |
2 | 10 | 30.00 | 10.33 | 0 | 99 | 9.25 | 15.50 | 47.00 | ||
S. mutans + L. fermentum | 1 | 10 | 6.00 | 0.978 | 2 | 12 | 4.50 | 5.00 | 8.50 | 0.005 |
2 | 10 | 31.90 | 3.29 | 16 | 47 | 25.00 | 29.50 | 43.75 | ||
S. mutans + L. fermentum ozone + remin | 1 | 20 | 5.15 | 0.782 | 1 | 12 | 2.25 | 4.00 | 8.75 | < 0.001 |
2 | 20 | 45.95 | 5.90 | 20 | 99 | 24.50 | 37.00 | 68.50 | ||
Comparisons between 5 groups | 1 | P = 0.730 | ||||||||
2 | P < 0.001 |
Group | Total | |||||||
Artificial saliva | L. fermentum | S. mutans | S. mutans + L. fermentum | S. mutans + L. fermentum + ozone | ||||
Difference | Decreased | n(%) | 7 | 1 | 1 | 0 | 0 | 9 |
Residue | 5.5 | -0.5 | -0.5 | -1.5 | -3.0 | |||
Maintenance | n(%) | 0 | 1 | 0 | 0 | 0 | 1 | |
Residue | -0.2 | 0.8 | -0.2 | -0.2 | -0.3 | |||
Increased | n(%) | 3 | 8 | 9 | 10 | 20 | 50 | |
Residue | -5.3 | -0.3 | 0.7 | 1.7 | 3.3 | |||
Total | 10 | 10 | 10 | 10 | 20 | 60 |
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Citation: Marques J, Paula A, Gonçalves T, Ferreira M, Carrilho E. Ozone action on
Streptococcus mutans andLactobacillus fermentum : A pilot study. World J Stomatol 2013; 2(1): 18-23 - URL: https://www.wjgnet.com/2218-6263/full/v2/i1/18.htm
- DOI: https://dx.doi.org/10.5321/wjs.v2.i1.18