The effect of probiotic drinks with lactobacillus casei content on inhibition growht bacteria aggregatibacter actinomycetemcomitans in-vitro

Umi G. Tjiptoningsih (Department of Periodontics, Faculty of Dentistry, University of Prof. Dr. Moestopo (Beragama), Jakarta, Indonesia)
Elisa Rusandi (Department of Periodontics, Faculty of Dentistry, University of Prof. Dr. Moestopo (Beragama), Jakarta, Indonesia)

Journal of Dentomaxillofacial Science
Article In Press

Objective: To explain the effect of probiotic drinks with Lactobacillus casei content on the inhibitory growth ofAggregatibacter actino-mycetemcomitans. Material and Methods: This type of research is an experimental laboratory research design with a post-test onlycontrol group design. The number of samples in this study were 32. The sample used was a probiotic drinkcontaining Lactobacillus casei and the population used was Aggregatibacter actinomycetemcomitans.Theantibacterial inhibition test used is the diffusion method of the wells. Then incubated for (1-2) x 24 hours at 37˚temperature. And then the diameter of the inhibition zone formed through the wells is measured using a vernier inmillimeters (mm) Results: The average area of inhibition of probiotic drinks with Lactobacillus casei content was 0 mm indicatingweak inhibition. Based on Mann Whitney non-parametric difference test the value (p <0.05). Conclusion: Probiotic drinks with Lactobacillus casei content did not affect the inhibition of Aggregatibacteractinomycetemcomitans.