Kalfas S, Edwardsson S
Department of Oral Microbiology, School of Dentistry, University of Lund, Malmö, Sweden.
Acta Odontol Scand. 1990 Aug;48(4):217-22. doi: 10.3109/00016359009005877.
The fermentation of sorbitol or glucose and the acid production by strains belonging to the genera Actinomyces, Lactobacillus, and Streptococcus isolated from the predominant sorbitol-fermenting human dental plaque flora were studied in cultures in complex or defined bacteriologic broths and in saliva-based broth. The growth yields of Lactobacillus and Streptococcus in the saliva-based media and of Actinomyces in the defined broth were poor. Addition of fermentable carbohydrate to the saliva-based broth favored the growth of Streptococcus and Lactobacillus but not that of Actinomyces. The results showed obvious differences in the capacity of oral bacteria to ferment sorbitol between cultures in saliva-based and bacteriologic broths. Lactobacillus failed to utilize sorbitol when saliva was the only source of nutrients. Lower proportions of lactic and formic acids were formed from sorbitol by Actinomyces and Lactobacillus in the saliva-based than in the bacteriologic media. The findings illustrate some mechanisms possibly involved in the interactions between sorbitol and dental plaque flora.
研究了从主要发酵山梨醇的人类牙菌斑菌群中分离出的放线菌属、乳杆菌属和链球菌属菌株对山梨醇或葡萄糖的发酵以及产酸情况，实验采用复杂或限定成分的细菌肉汤培养基以及基于唾液的肉汤培养基进行培养。乳杆菌属和链球菌属在基于唾液的培养基中的生长量以及放线菌属在限定肉汤中的生长量都很低。向基于唾液的肉汤中添加可发酵碳水化合物有利于链球菌属和乳杆菌属的生长，但对放线菌属无促进作用。结果表明，基于唾液的培养基和细菌肉汤培养基中培养的口腔细菌发酵山梨醇的能力存在明显差异。当唾液是唯一营养来源时，乳杆菌属无法利用山梨醇。与细菌培养基相比，放线菌属和乳杆菌属在基于唾液的培养基中由山梨醇形成的乳酸和甲酸比例更低。这些发现阐明了一些可能参与山梨醇与牙菌斑菌群相互作用的机制。
