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. Author manuscript; available in PMC: 2012 Jul 1.
Published in final edited form as: Arch Oral Biol. 2011 Feb 17;56(7):650–654. doi: 10.1016/j.archoralbio.2011.01.011

Figure 1.

Figure 1

Figure 1

Effects of small-, medium-, and long-chain fatty acids on the various oral microorganisms. A concentration 25 μg/mL of small-chain fatty acids (formic acid, acetic acid, butyric acid) and medium-chain fatty acids (capric acid, myristic acid, (long-chain fatty acids (lauric acid and octanoic acid) were used. The percent inhibition is based upon the ratio of CFU at 24 hr between triplicate plates treated with small-, medium-, and long- chain fatty acids and the negative control. (A) Effects of small-chain fatty acids on the growth of gram-positive and gram-negative oral microorganisms, which include Ca (Candida albicans), Aa (A. actinomycetemcomitans), Pg (P. gingivalis), Fn (F. nucleatum), Sm (S. mutans), Sg (S. gordonii), Ss (S sanguis). (B) Effects of medium-, and long-chain fatty acids on the growth of gram-positive and gram-negative oral microorganisms