Seventy-one strains of viridans streptococci, classified as Streptococ
cus sanguis, S. gordonii, S. oralis, S. mitis or S. anginosus by a rev
ised taxonomic scheme, were characterized and compared by their specif
ic adhesive properties. The frequency of bacterial adhesion to saliva-
coated hydroxyapatite (SHA) was greater among strains of S. sanguis, S
. gordonii and S. oralis than among those of S. mitis and S. anginosus
. Similarly, the expression of sialic acid reactive adhesins, detected
by neuraminidase sensitive bacterial haemagglutination, was noted mor
e frequently with strains of S. sanguis (19 of 21), S. gordonii (14 of
16) and S. oralis (8 of 11) than those of S. mitis (2 of 12) and S. a
nginosus (0 of 11). Most strains of S. gordonii (14 of 16) and S. oral
is (7 of 11) also aggregated acidic proline rich protein-coated latex
beads, but this activity was observed rarely with strains of S. sangui
s (2 of 21), & mitis (1 of 12) and & anginosus (0 of 11). Strains of S
. anginosus (6 of 11) participated in lactose resistant coaggregations
with actinomyces in coaggregation groups A (e.g. Actinomyces viscosus
T14V-J1) and B (e.g. A. naeslundii WVU45). Lactose resistant coaggreg
ations were also observed between strains of & gordonii (9 of 16) and
actinomyces in coaggregation group A. Lactose sensitive coaggregations
occurred between actinomyces and each of 11 S. oralis strains but les
s frequently with strains of S. sanguis (6 of 21), & gordonii (3 of 16
), S. mitis (3 of 12) and S. anginosus (1 of 11). Certain streptococca
l strains with receptors for the lactose sensitive lectins of actinomy
ces, including 9 of 11 S. oralis, also coaggregated frequently with st
rains of either S. sanguis (10 of 21) or S. gordonii (9 of 16). Furthe
r studies with representatives of these latter three streptococcal spe
cies suggested that the streptococci with receptors for the GalNAc sen
sitive lectins of S. sanguis and S. gordonii were those with GalNAcbet
a1 --> 3Gal- rather than Galbeta1 --> 3GalNAc-containing cell wall pol
ysaccharides.