EVALUATION OF THE CAPACITY OF ORAL STREPTOCOCCI TO PRODUCE HYDROGEN-PEROXIDE

被引：41

作者：

GARCIAMENDOZA, A ^{[1
]}

LIEBANA, J ^{[1
]}

CASTILLO, AM ^{[1
]}

DELAHIGUERA, A ^{[1
]}

PIEDROLA, G ^{[1
]}

机构：

[1] UNIV GRANADA, SCH ODONTOL, E-18071 GRANADA, SPAIN

来源：

JOURNAL OF MEDICAL MICROBIOLOGY | 1993年 / 39卷 / 06期

关键词：

D O I：

10.1099/00222615-39-6-434

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

The capacity of 11 strains of oral streptococcal species (Streptococcus sanguis, S. oralis, S. mitis and S. sobrinus) to produce hydrogen peroxide (H2O2) was studied in vitro. Detection of this property in solid media, particularly with trypticase soy agar-benzidine-peroxidase, was more sensitive than in liquid media. The addition of carbohydrates (arabinose, xylose, mannose, sorbose and lactose), sorbitol and saccharine to buffered trypticase soy broth increased H2O2 production in S. oralis NCTC 11427, although the concentrations obtained with some substrates (glucose, galactose, mannitol and xylitol) were lower than those obtained in controls. In S. sanguis NCTC 7863, H2O2 production was detected only with galactose, sorbitol, lactose and saccharin.

引用

页码：434 / 439

页数：6

共 28 条

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[2]

Carlsson J, 1987, Oral Microbiol Immunol, V2, P15, DOI 10.1111/j.1399-302X.1987.tb00264.x

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