https://padlet.com/jeicolesnaider/v63z7dv4y26q77w6 Hecho con el precio en mente en-us 2020-11-05 01:10:24 UTC 2020-11-05 02:04:48 UTC hello@padlet.com jeicolesnaider https://padlet.com/jeicolesnaider/v63z7dv4y26q77w6/wish/892373834

Temperatura contante de 35 a 36°C

Pueden alterar la expresion del gen bacteriano 

Regula algunas proteasas

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Permite el proceso de estabilización a nivel de electrones 

Es un factor limitante para que exista la presencia de microorganismos aeróbicos 

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Neutrabilidad para el crecimiento

Sencibles a los acidos extremos 

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Saliva 6,75 a 7,25

Paladar 7,34

Lengua 6,8

Piso de la boca 6,5

Mucosa 6,3

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Liberan carbohidratos de las cadenas laterales de oligosacaridos

Fuente prncipal de nutrientes exógenos en la dieta 

El surco gingival es abastecido con el FGC

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Son usados para adhesion y almacenamiento de nutrientes 

Los productos lacteos tienen cierta influencia en la ecologia de la boca 

el xilitol es un sustituto de azucar que ha sido agregado a los dulces 

El nitrato en vegetales verdes puede influenciar la microflora oral 

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Las mucinas pueden interactuar con otros componentes salivales 

La lisozima es una proteina básica que puede agregar bacterias Gram positivas y patogenos periodontales Gram negativas 

La citinasa ataca a las paredes celulares de la levadura 

El hierro es esencial para el crecimiento microbiano 

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Estimula antigenos bacterianos asociados con el margen de la placa gingival 

La lisozima y la sIgA pueden reccionar a las aglutininas salivales

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Influencia la susceptibilidad de la enfermedad 

Pueden aumentar la probabilidad de detectar ciertos patógenos 

Son dependientes de la integridad de mucosa y esmalte

Deteccion salival de bacterias periodontales 

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