Degradation and Fermentation of Fructo-Oligosaccharides by Oral Streptococci
Authors: Hartemink R, Quataert MC, van Laere KM, Nout MJ, Rombouts FM.
Institution: Department of Food Science, Wageningen Agricultural University, The Netherlands.
Summary: Fructo-oligosaccharides (FOS) are claimed to have a positive effect on the intestinal flora. They are being used in functional foods in Japan and Europe. This group have tested the degradation of two commercial FOS preparations by oral streptococci in order to predict the cariogenicity of these products. Both preparations could be fermented to some extent by the species of oral streptococci tested.The enzymes necessary for the degradation of FOS were inducible. Each strain showed a specific degradation pattern. All strains, particularly Streptococcus mutans rapidly produced acid, mainly lactic acid. Streptococcus mitis also produced high concentrations of acetic acid. Plaque formation by Strep. mutans was similar to the sucrose control. It is concluded that FOS are cariogenic to a similar extent as sucrose.
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