TABLE 2.
Microbial taxon | Initial sample (n = 10)
|
Final sample (n = 10)
|
||||
---|---|---|---|---|---|---|
pH 4.8 | pH 5.2 | pH 7.0 | pH 4.8 | pH 5.2 | pH 7.0 | |
Lactobacilli | 62.0 (7)a | 22.9 (7) | 1.7 (5) | NDb | ND | ND |
Streptococci | 12.1 (7) | 21.7 (8) | 25.8 (9) | 100 (10) | 98.3 (10) | 12.0 (8) |
S. parasanguinis | 0.6 (2) | 4.8 (3) | 19.8 (8) | ND | ND | ND |
S. gordonii | 1.5 (2) | 1.7 (2) | ND | ND | ND | ND |
S. oralis | 6.8 (4) | 15.0 (7) | 6.0 (4) | 2.7 (1) | 84.2 (10) | 7.3 (7) |
S. mitis | ND | ND | ND | ND | 1.3 (2) | ND |
S. intermedius | 3.3 (3) | 0.3 (1) | ND | 97.3 (10) | 12.8 (8) | 4.7 (5) |
Gram-positive pleomorphic rods | 26.0 (8) | 55.34 (10) | 72.5 (10) | ND | 1.7 (2) | 88.0 (10) |
A. naeslundii | 0.3 (1) | 3.4 (5) | 44.1 (10) | ND | 1.7 (2) | 88.0 (10) |
A. israelii | 20.7 (4) | 17.0 (3) | 2.9 (4) | ND | ND | ND |
A. gerencseriae | 5.0 (4) | 35.03 (8) | 25.5 (10) | ND | ND | ND |
No. identified/no. subcultured | 339/339 | 354/354 | 349/356 | 150/150 | 234/234 | 317/317 |
Percentage of isolates (number of samples positive).
ND, not detected.