Initial pH as a determining factor of glucose consumption and lactic and acetic acid production in oral streptococci

Abstract

Lactic and acetic acid production was evaluated from six strains of oral streptococci, viz Streptococcus gordonii, Streptococcus mutans, Streptococcus oralis, Streptococcus salivarius, Streptococcus sanguis and Streptococcus sobrinus cultured in the presence of 1, 5, 10 mM glucose and without glucose, at initial pH values of 5, 5.5, 6 and 7. S. sobrinus and S. salivarius caused the greatest decreases in pH. At pH values of 5 and 5.5, lactic acid and acetic acid production in the species tested was discordant with residual glucose levels. Acid production from protein was especially great in S. mutans and S. salivarius.