Whole Saliva, Salivary Sediment, and Supernatant as Fermenting Agents for Foods

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Abstract
The relative fermentative capabilities of whole saliva, salivary sediment, and salivary supernatant upon foods were examined, using the periodic neutralization technique. In no case did sediment or supernatant produce as much acid as did whole saliva. The intrinsic glycolytic activity of saliva was shown to rest in the sediment, but the supernatant appeared to contain some adjuvant which increased the glycolytic potential of the organisms. In an effort to identify this adjuvant, artificial amylase and buffer systems were added to salivary sediment. While boosting acid production, these artificial additions were not so effective as natural supernatant in restoring sediment to the full glycolytic activity of whole saliva.

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