Biomaterial Database

Effect of pH upon sucrose and glucose catabolism by the various genogroups of Streptococcus mutans. 1983

D S Harper, and W J Loesche

Sucrose and glucose catabolism by seven strains of Streptococcus mutans belonging to six serotypes was assayed at pH's 6.5, 5.0, 4.5, and 4.0 with a radioisotopic tracer assay. The strains differed in their patterns of metabolic stimulation and inhibition at the different pH levels, falling into groups corresponding to the genetic groups described by Coykendall. The genogroup I (serotypes c and e) strains were the most acid-tolerant, having a pH optimum for lactic acid production at pH 5.0. These data furnish additional metabolic confirmation of the distinctiveness of these S. mutans subgroups.

UI	MeSH Term	Description	Entries
D007773	Lactates	Salts or esters of LACTIC ACID containing the general formula CH3CHOHCOOR.
D005947	Glucose	A primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state. It is used therapeutically in fluid and nutrient replacement.	Dextrose,Anhydrous Dextrose,D-Glucose,Glucose Monohydrate,Glucose, (DL)-Isomer,Glucose, (alpha-D)-Isomer,Glucose, (beta-D)-Isomer,D Glucose,Dextrose, Anhydrous,Monohydrate, Glucose
D006863	Hydrogen-Ion Concentration	The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH	pH,Concentration, Hydrogen-Ion,Concentrations, Hydrogen-Ion,Hydrogen Ion Concentration,Hydrogen-Ion Concentrations
D013295	Streptococcus mutans	A polysaccharide-producing species of STREPTOCOCCUS isolated from human dental plaque.
D013395	Sucrose	A nonreducing disaccharide composed of GLUCOSE and FRUCTOSE linked via their anomeric carbons. It is obtained commercially from SUGARCANE, sugar beet (BETA VULGARIS), and other plants and used extensively as a food and a sweetener.	Saccharose
D013997	Time Factors	Elements of limited time intervals, contributing to particular results or situations.	Time Series,Factor, Time,Time Factor
D019344	Lactic Acid	A normal intermediate in the fermentation (oxidation, metabolism) of sugar. The concentrated form is used internally to prevent gastrointestinal fermentation. (From Stedman, 26th ed)	Lactate,2-Hydroxypropanoic Acid,2-Hydroxypropionic Acid,Ammonium Lactate,D-Lactic Acid,L-Lactic Acid,Propanoic Acid, 2-Hydroxy-, (2R)-,Propanoic Acid, 2-Hydroxy-, (2S)-,Sarcolactic Acid,2 Hydroxypropanoic Acid,2 Hydroxypropionic Acid,D Lactic Acid,L Lactic Acid,Lactate, Ammonium