| 摘要 |
<p>The invention concerns a method for preventing or suppressing the fermentation by oral bacteria of sugars per se as well as sugars produced by breakdown of complex carbohydrates by salivary enzymes, which employs a lathionine-containing bacteriocin as active agent. The bacteriocin is present in an amount sufficient to inhibit fermentation without exhibiting a significant effect on bacterial viability. The bacteriocin may be employed as an additive to sugar- and starch-based foods, confectionieries and beverages or may be incorporated into a formulation for use following consumption of such products.</p> |
