Abstract
Dental caries are initiated by water-insoluble glucan synthesis (IG) by glucosyltransferase from Streptococcus mutans orS. sobrinus. Dark beer inhibited IG synthesis more strongly than pale beer. The process of formation of this inhibitor during dark beer production was examined. Neither the extract of dark malt, nor a mash made of dark and green malts inhibited IG synthesis. When wort made of dark and green malts was fermented with yeast, the beer inhibited IG synthesis as the fermentation proceeded. Three successive processes of roasting of barley or malt, mashing, and fermentation were essential for the formation of this inhibitor.
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