Contents | Search | Home  
© 1979 Society of Cosmetic Chemists
Journal of the Society of Cosmetic Chemists, Vol. 30, No. 4, 241-247

Instrumental evaluation of odor produced by specific oral microorganisms
Maria C. Solis-Gaffar , Thomas J. Fischer , Abdul Gaffar



The purpose of this STUDY was to determine the role of SPECIFIC ORAL MICROORGANISMS in the FORMATION of the odoriferous components associated with human mouth ODOR. Eight gram-positive and four gram-negative microorganisms were individually incubated anaerobically for 3 hr or 24 hr in a sterile saliva system with L-cysteine or L-methionine as the exogenous substrate. After the period of incubation, the headspace was analyzed by a sensitive gas chromatography-flame photometric instrumental technique for the presence of the volatile sulfur compounds (VSC) such as hydrogen sulfide, methyl mercaptan and dimethyl sulfide.

The results indicated that only the gram-negative organisms, Veillonella alcalescens, Fusobacterium nucleatum, Bacteroicles melaninogenicus and Klebsiella pneumoniae produced VSC from the incubated systems. The gram-positive organisms, S. mutans, S. sanguis, S. salivarius, S. faecalis, Lactobacillus acidophilus, Staphylococcus aureus, Candida albicans , and A. naeslundii failed to produce VSC. An unpleasant odor was detected organoleptically when VSC was produced in the incubated systems. Moreover, VSC production by these gram-negative organisms was accompanied by an increase in pH of the reaction mixture. Except for Klebsiella pneumoniae , the other gram-negative organisms tested needed the presence of blood for the production of VSC. However, the gram-positive organisms even with the addition of blood did not form VSC. VSC chromatograms were similar to the data obtained from the analysis of human mouth air samples.

Full Article PDF

Table of Contents

© 1979 Society of Cosmetic Chemists
Journal of the Society of Cosmetic Chemists