Research Methodology (Volume - 2)

This chapter delves into the microbial properties of natural extracts from vegetables and spices in preventing dental caries, one of the most prevalent oral diseases. It highlights the antimicrobial activities of various plant-derived products against Streptococcus mutans, the primary pathogen of dental caries. The chapter provides a detailed methodology for demonstrating the antibacterial effects of extracts from cucumber, lemon, tomato, mint, coriander, and ginger, offering a natural, effective alternative to chemical-based oral hygiene products. The antimicrobial activity is tested using the agar well diffusion method, and the minimum inhibitory concentration (MIC) of each extract is determined.

Dental caries, caused by bacterial fermentation, is a common and costly oral health issue. This chapter focuses on the antimicrobial activity of various vegetables and herbs against Streptococcus mutans, the main bacterium responsible for dental caries. It discusses the preparation of aqueous extracts from vegetables such as cucumber, lemon, tomato, and mint, and their effectiveness in preventing dental decay. Using the agar well diffusion method, the chapter outlines the antimicrobial testing and determination of the minimum inhibitory concentration (MIC) of these extracts. The study offers insights into using natural, plant-based alternatives to commercial dentifrices for maintaining oral health.

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