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J Dent Res 45(2): 297-302, 1966
© 1966 International and American Associations for Dental Research
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The Oral Yeast-Lactobacillus Relationship

IV. pH and Phosphate Concentration as Contributing Factors

THOMAS E. WILSON 1 and DOYLE J. EVANS JR. 1

1 Department of Microbiology, University of Southwestern Louisiana, Lafayette, Louisiana

The optimum pH for an oral L. casei in a partially defined (casamino acid) medium was below 6.0. Candida albicans reduced the pH of medium during conditioning. Lactobacillus casei growth in unconditioned medium was not influenced by the phosphate concentrations tested. The ability of C. albicans to stimulate growth of L. casei is related to the phosphate concentration. The L. casei stimulation was the same in medium conditioned by C. albicans at different pH levels. A significant influence of the yeast is that it enables the lactobacillus to initiate growth and, indeed, to grow with relative rapidity at higher pH values.

Submitted on December 21, 1964






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