, pH-elevating Bacillus which cause noneffervescent spoilage of underprocessed tomatoes.
Dental caries occurs by the action of acidogenic and aciduric
bacteria (Hamada and Slade, 1980), which interact with other microorganisms in biofilms on dental surfaces (Marsh, 2003).
In addition to these species, a number of other non-mutans streptococci that have acidogenic and aciduric
properties were found to relate with caries [van Ruyven et al., 2000; Lingstrom et al., 2000].
ABSTRACT--Of four selective media, Bacillus Tomato Juice Agar (BTJA) was the best medium to detect and enumerate aciduric, pH-elevating Bacillus, which cause non-effervescent spoilage of under processed tomatoes.
Key words: bacillus, aciduric, effervescence, spore-formers, bacteriology-media, tomatoes.
The presence of lactobacilli and candida in saliva can be considered a consequence of the aciduric
circumstances that normally lead to dental caries and so the salivary tests are useful for estimating the caries activity [Larmas, 1992].