Bacterial Hydrolysis and Utilization of Polysaccharide-like Substances (‘Mucin') in Saliva

Abstract

AMONG the very heterogeneous bacterial population of the mouth are to be found large numbers of organisms such as streptococci, staphylococci and lactobacilli, which require some source of fermentable carbohydrate from which to obtain energy for growth and to maintain their normal metabolic processes. It has generally been assumed that, in the mouth, food constituents such as starch, after breakdown by salivary amylase (ptyalin), or simple sugars, provide this source. The observations presented in a preliminary form here show that some groups of organisms in raw saliva are able to break down and make available the salivary mucins themselves.