Acids Produced by Oral Streptococci on Cereal Substrates.

Autor:	STEINKRAUS, K. H., BIBBY, B. G., GILMOUR, MARION N.
Předmět:	STREPTOCOCCUS PHYSIOLOGICAL effects of acids ORAL microbiology FLOUR WHEAT CORN RYE RICE
Zdroj:	Journal of Dental Research; Sep1969, Vol. 48 Issue 5, p928-931, 4p, 3 Charts
Abstrakt:	Fermentation of several common cereal flours with six strains of oral streptococci showed that the quantities of titratable and volatile acids, and their proportions, varied according to the cereal and bacterial strain. [ABSTRACT FROM AUTHOR]
Databáze:	Complementary Index
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