Effect of Fluorine on Fermentation

Abstract

The possible fluoridation of public water supplies as a means of controlling dental caries raises the question of the influence (if any) which such a proceeding would have on yeast and fermentation. Previous work is briefly reviewed, and experiments are outlined to illustrate the effect of varying amounts of fluorine on fermentation, the quantity of fluorine taken up by the yeast, and the possibility of stimulation by very small additions. A comparison is made of two sources of fluorine and the possible cumulative effect at low concentrations is also studied. It would appear that, at the concentration likely to be employed (I p.p.m.), there would be no effect on yeast activity.