In addition to fluoride, which substance is used to inhibit bacterial growth in dental products?

Xylitol is recognized for its effectiveness in inhibiting bacterial growth, particularly the bacteria responsible for dental caries (tooth decay). It is a sugar alcohol that not only tastes sweet but also has a unique biochemical profile. When xylitol is consumed, it disrupts the metabolism of Streptococcus mutans, a primary pathogen associated with tooth decay. Unlike traditional sugars, xylitol is not fermentable by these bacteria, which means that it does not provide them with the energy to thrive and produce acids that cause tooth decay.

Moreover, xylitol has been shown to promote saliva production, which further aids in neutralizing acids and enhancing the remineralization of enamel. This dual action—both inhibiting harmful bacteria and supporting the natural protective mechanisms of the mouth—makes xylitol a valuable ingredient in various dental products such as chewing gum, mints, and oral care rinses.

Other options like Streptococcus and the substances calcium carbonate and sodium bicarbonate do not serve as effective agents for inhibiting bacterial growth in the same way xylitol does. Streptococcus is, in fact, a type of bacteria, calcium carbonate mainly serves as an abrasive or bulking agent in dental products, and sodium bicarbonate is more