Initial pH as a determining factor of glucose consumption and lactic and acetic acid production in oral streptococci Garcia-Mendoza, A. Concha, M. L. Castillo Pérez, Ana María Liébana Ureña, José Gutiérrez Fernández, José Acetic Acid Metabolism Glucose Metabolism Hydrogen-Ion Concentration Lactic Acid Lactic and acetic acid production was evaluated from six strains of oral streptococci, viz Streptococcus gordonii, Streptococcus mutans, Streptococcus oralis, Streptococcus salivarius, Streptococcus sanguis and Streptococcus sobrinus cultured in the presence of 1, 5, 10 mM glucose and without glucose, at initial pH values of 5, 5.5, 6 and 7. S. sobrinus and S. salivarius caused the greatest decreases in pH. At pH values of 5 and 5.5, lactic acid and acetic acid production in the species tested was discordant with residual glucose levels. Acid production from protein was especially great in S. mutans and S. salivarius. 2024-04-09T07:17:50Z 2024-04-09T07:17:50Z 1996-02 journal article Concha ML, Castillo A, Liébana J, Gutiérrez J, Garcia-Mendoza A. Initial pH as a determining factor of glucose consumption and lactic and acetic acid production in oral streptococci. Microbios. 1996;87(353):207-16. PMID: 9082145 https://hdl.handle.net/10481/90514 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional The Faculty Press