COMPARATIVE EFFECTS OF THE SUBSTANCE-SWEETENERS GLUCOSE, SORBITOL, SUCROSE, XYLITOL AND TRICHLOROSUCROSE ON LOWERING OF PH BY 2 ORAL STREPTOCOCCUS-MUTANS STRAINS INVITRO

Streptococcus mutans suspensions were incubated with each of the sweeteners in suspending media of increasing complexity. The lower pH levels were generally attained by sucrose and glucose; higher pH values were obtained with sorbitol, trichlorosucrose, and xylitol, respectively. The acidogenicity of sucrose was more often decreased by the presence of trichlorosucrose than by the presence of xylitol. © 1979.