Streptococcus Sanguis의 자당발효에 미치는 불소의 영향에 관한 생체외 연구
IN VITRO STUDY OF THE EFFECT OF FLUORIDE ON SUCROSE FERMENTATION BY STREPTOCOCCUS SANGUIS
양유식,
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양유식 ( ) - 연세대학교 치과대학 예방치학교실
KMID : 0355419900140020167
Abstract
Streptococcus sanguis 10556 and Streptococcus mutans 10449 were cultured in separate BHI broth overnight. The optical density of each broth was adjusted to 0.4 at 540nm by adding fresh BHI broth, and one part of S. sanguis was mixed with five parts of S. mutans. Sucrose solutions were made to have concentrations from 20% to 50%, and the broth of S. sanguis and the mixture were added to the sucrose solutions as inoculum by 0.25 ml. They were incubated for 48hrs and the final pH was measured. S. sanguis produced acid most in 25% sucrose solutions, and the sucrose fermenting capability of S. sanguis was almost equal to that of S. mutans. NaF solutions were made to have" concentrations from 0.05% to 2%, and the medium for S. sanguis was made to have 40% sucrose, 0.2% beef extract, and 5% bromcr sol green. Overnight cultured BHI broth of S.sanguis was soaked into No. 40 paper point, and then the point was dipped in NaF solution for l or 4 min. After washing with water, the point was put in 2m1 medium and, incubated for 96 hrs. NaF 0.05% application for 1 min. inhibited sucrose fermentation for 24 hrs. NaF 0.2% a application for 4 minutes inhibited it for 48hrs. NaF 2% application for 1 min. inhibited it over 96hrs.
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