Streptococcus mutans의 자당발효에 영향을 미치는 요인들에 관한 연구
FACTORS AFFECTING SUCROSE FERMENTATION BY STREPTOCOCCUS MUTANS
정성길,
소속 상세정보
정성길 ( ) - 원광대학교 치과대학 예방치과학교실
KMID : 0355419900140020175
Abstract
White sugar, yellow sugar, and black sugar were compared with each other in respect of acid production in water solutions inoculated by S. mutans 10449 and incubated at 37°C. pH of the sugar solutions were adjusted to from pH 7.00 to pH 5.00, and the effect of pH was also observed. Maltose was mixed with sucrose and any effect on pH drop was observed. Black tea, green tea, and green tea with unmilled rice were compared with each other in respect of inhibitory effect on sucrose fermentation by S. mutans. 2.7% table salt was also studied for the same purpose.
The results were as follows:
I. The lower the degree of refinement of sugars was, the more the acid was produced by S. mutans.
2. The lower the pH of sugar solutions was, the more the S. mutans´ acid production and growth were inhibited.
3. Addition of maltose partially inhibited the sucrose fermentation by S. mutans.
4. Tea inhibited the sucrose fermentation by S. mutans. The order of the degree of inhibitory
effect from high to low was black tea, green tea, and green tea with unmilled rice. The more.
the quantity of tea and the extraction time were, the stronger the inhibitory effect was.
5. Table salt of 2.7% concentration in the growth medium did not affect the sucrose fermenta-
tion by S. mutans, but it inhibited the growth partially.
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