Linke H A, Doyle G A
Microbios. 1985;42(169-170):163-73.
Growth and acid production of glucose-grown Gram-positive and Gram-negative rods as well as cocci from the human oral cavity were studied in the presence of 0.02 to 20.00 mg/ml sodium saccharin. All Gram-positive rods, i.e. Actinomyces viscosus, Lactobacillus acidophilus, Bacillus subtilis and Corynebacterium diphtheriae, and Gram-positive cocci, i.e. Streptococcus spp, Staphylococcus aureus and Micrococcus luteus, were significantly inhibited by saccharin, especially at the higher concentrations. While Gram-negative cocci, i.e. Veillonella sp and Neisseria sicca were strongly inhibited by all tested saccharin concentrations, Gram-negative rods, i.e. the enterics and Acinetobacter sp, exhibited little if any inhibition. Saccharin caused a significant reduction in fermentative acid production congruent with observed growth.
在0.02至20.00mg/ml糖精钠存在的情况下，研究了来自人口腔的葡萄糖培养的革兰氏阳性和革兰氏阴性杆菌以及球菌的生长和产酸情况。所有革兰氏阳性杆菌，即粘性放线菌、嗜酸乳杆菌、枯草芽孢杆菌和白喉棒状杆菌，以及革兰氏阳性球菌，即链球菌属、金黄色葡萄球菌和藤黄微球菌，均受到糖精的显著抑制，尤其是在较高浓度时。虽然革兰氏阴性球菌，即韦荣氏菌属和干燥奈瑟菌在所有测试的糖精浓度下均受到强烈抑制，但革兰氏阴性杆菌，即肠道菌和不动杆菌属，几乎没有受到抑制。糖精导致发酵产酸显著减少，这与观察到的生长情况一致。
