Biomaterial Database

Fermentation characteristics of strains of Streptococcus mutans. 1978

T C Lyon

Realization of the important role of Streptococcus mutans in the initiation of dental caries has resulted in extensive studies of all its biologic characteristics. The ultimate goal is to control or eliminate it from the oral cavity. One means of accomplishing this is to reduce or eliminate its carbohydrate source. This study reports those carbohydrates which Streptococcus mutans cannot metabolize.

UI	MeSH Term	Description	Entries
D005285	Fermentation	Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.	Fermentations
D013295	Streptococcus mutans	A polysaccharide-producing species of STREPTOCOCCUS isolated from human dental plaque.
D013549	Sweetening Agents	Substances that sweeten food, beverages, medications, etc., such as sugar, saccharine or other low-calorie synthetic products. (From Random House Unabridged Dictionary, 2d ed)	Artificial Sweeteners,Sugar Substitutes,Sweeteners,Agent, Sweetening,Agents, Sweetening,Artificial Sweetener,Substitute, Sugar,Substitutes, Sugar,Sugar Substitute,Sweetener,Sweetener, Artificial,Sweeteners, Artificial,Sweetening Agent
D050260	Carbohydrate Metabolism	Cellular processes in biosynthesis (anabolism) and degradation (catabolism) of CARBOHYDRATES.	Metabolism, Carbohydrate