Methods: An ATCC 12104, Ao WVU 627 and Sm NCTC 10449 were used. The bacteria were incubated in the reaction mixture containing 10 mM glucose and potassium fluoride (0-90 ppm F) with/without 0.1% ammonium bicarbonate, and the acid production was measured by a pH-stat at pH 7.0 and 5.5.
Results: At pH 7.0, the acid production of An was decreased by 6±16% and 18±9% in the presence of 90-ppm F with/without bicarbonate, respectively, while that of Sm was decreased by 99±1% and 94±4%. At pH 5.5, the acid production was decreased by 21±14% and 24±10% in the presence of 9-ppm F with/without bicarbonate, respectively, while that of Sm was decreased by 79±21% and 88±9%. Ao showed similar results to An. The acid production of Actinomyces were significantly tolerant to fluoride than that of Sm (p<0.05, Tukey test). Furthermore, bicarbonate tended to enhance the fluoride-tolerance of Actinomyces.
Conclusion: This study indicated that, in terms of acid production, Actinomyces was more tolerant to fluoride than Sm both at neutral and acidic pH, and that bicarbonate enhanced the fluoride-tolerance of Actinomyces. Unlike Streptococcus species, Actinomyces species have a bicarbonate-assimilating metabolic pathway, which might be relevant to the enhanced fluoride tolerance in the presence of bicarbonate.