In-vitro Assay of Antifungal Activity of Milk Kefir on Candida albicans
Rahmi Amtha1*, Rasyena Hikmayudi2, Armelia Sari Widyarman3

1Oral Medicine Department, Faculty of Dentistry Universitas Trisakti
2Dental Practioner
3Microbiology Department, Faculty of Dentistry Universitas Trisakti

Abstract

Background: Oral candidiasis is a common opportunistic infection of the oral cavity caused by an overgrowth of Candida albicans. Many natural products have anti-microbial effects, such as probiotic drinks and milk kefir. Milk kefir is a complex symbiosis of more than 30 microflora, such as Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Pseudomonas fluorescens, Streptococcus thermophiles, and Saccharomyces cerevisiae. Not many studies were found that are focused on the laboratory test of the effect of milk kefir on the growth of C. albicans. Objective: The purpose of this study was to determine the effect of milk kefir against C. albicans. Methods: An experimental laboratory with a tube dilution method filled with Sabouraud Dextrose Broth was done using various concentrations: 1.5%, 2.5%, 4%, 6%, and 9% of kefir. Positive and negative controls using nystatin and distilled water. Results: The Kruskal-Wallis test showed that there was a significant difference in each group with p < 0.05. The optimum volume was reached at 3 ml of kefir milk, equivalent to a concentration of 9%. Discussion: Lactobacillus sp. contained in milk kefir is responsible for inhibiting C. albicans because it reduces the adhesion of C. albicans in epithelial cells by dominating the adhesion sites or by secreting biosurfactants such as surlactin or releasing hydrogen peroxide and bacteriocin. Conclusion: Milk kefir has an effect in inhibiting the growth of C. albicans.

Keywords: C. albicans, kefir milk

Topic: Oral Pathology and Oral Medicine