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Antibacterial Activity of Combination between Probiotic Milk and Mango Honey Against Streptococcus Mutans


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1 Chemistry Pharmacy, Faculty of Pharmacy, Universitas Airlangga, Dharmawangsa Dalam Street No.4 ‑ 6, Airlangga, Surabaya (60286), Indonesia
     

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Background: Streptococcus mutans commonly found in oral cavity and can be a pathogenic bacteria that leads to dental caries. Rinsing the oral cavity with antibiotic oral therapy is not suggested as the treatment of dental caries, because it has side effects. It can cause resistance of Streptococcus mutans towards antibiotic. Objective: To analyze the antibacterial activity of honey of mango, prebiotic milk, and the combination of both against Streptococcus mutans bacteria Method: The antibacterial activity test was performed by agar diffusion method with Müeller Hinton agar medium to determine the minimal inhibitory concentration inhibition (MIC). A study had been conducted on the antibacterial activity of the combination of honey of mango and probiotic milk of Lactobacillus paracasei ATCC BAA52 on the growth of Streptococcus mutans. Fermented milk was made by inoculating Lactobacillus paracasei ATCC BAA52 fermented milk, mango honey and their combination at optimum ratio (propotition) into fresh milk at 45°C, then incubated for 24 hours at room temperature Result: The result of probiotic milk characterization showed that the pH of probiotic milk decreased compared to fresh milk from from pH 6.33 to 3.89. Furthermore, the MIC of each samples against Streptococcus mutans were determined Conclusion: Combination between mango honey (Mangifera indica) and probiotic mlik (Lactobacillus paracasei ATCC BAA52 can give optimum anti bacteria activities against Streptococcus mutans.

Keywords

Antibacterial activity, probiotik milk of Lactobacillus paracasei ATCC BAA52, Mango Honey, Streptococcus mutans.
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  • Antibacterial Activity of Combination between Probiotic Milk and Mango Honey Against Streptococcus Mutans

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Authors

Inaaroh Waachidah Azzulfiyyah
Chemistry Pharmacy, Faculty of Pharmacy, Universitas Airlangga, Dharmawangsa Dalam Street No.4 ‑ 6, Airlangga, Surabaya (60286), Indonesia
Isnaeni
Chemistry Pharmacy, Faculty of Pharmacy, Universitas Airlangga, Dharmawangsa Dalam Street No.4 ‑ 6, Airlangga, Surabaya (60286), Indonesia
Noor Erma
Chemistry Pharmacy, Faculty of Pharmacy, Universitas Airlangga, Dharmawangsa Dalam Street No.4 ‑ 6, Airlangga, Surabaya (60286), Indonesia

Abstract


Background: Streptococcus mutans commonly found in oral cavity and can be a pathogenic bacteria that leads to dental caries. Rinsing the oral cavity with antibiotic oral therapy is not suggested as the treatment of dental caries, because it has side effects. It can cause resistance of Streptococcus mutans towards antibiotic. Objective: To analyze the antibacterial activity of honey of mango, prebiotic milk, and the combination of both against Streptococcus mutans bacteria Method: The antibacterial activity test was performed by agar diffusion method with Müeller Hinton agar medium to determine the minimal inhibitory concentration inhibition (MIC). A study had been conducted on the antibacterial activity of the combination of honey of mango and probiotic milk of Lactobacillus paracasei ATCC BAA52 on the growth of Streptococcus mutans. Fermented milk was made by inoculating Lactobacillus paracasei ATCC BAA52 fermented milk, mango honey and their combination at optimum ratio (propotition) into fresh milk at 45°C, then incubated for 24 hours at room temperature Result: The result of probiotic milk characterization showed that the pH of probiotic milk decreased compared to fresh milk from from pH 6.33 to 3.89. Furthermore, the MIC of each samples against Streptococcus mutans were determined Conclusion: Combination between mango honey (Mangifera indica) and probiotic mlik (Lactobacillus paracasei ATCC BAA52 can give optimum anti bacteria activities against Streptococcus mutans.

Keywords


Antibacterial activity, probiotik milk of Lactobacillus paracasei ATCC BAA52, Mango Honey, Streptococcus mutans.



DOI: https://doi.org/10.37506/v11%2Fi1%2F2020%2Fijphrd%2F193945