| Summary: | The competition between plaque bacteria and lactic acid bacteria in
difference level of pH can provide information to avoid caries dentis on children.
Lactid acid bacteria which is species Lactobacillus reuterion yogurt have
bactericidal effect to another bacteria and it is life inpH 3,5 � 8. Probiotics in
yogurt that expended on market haverange variation at pH 3-5. Streptococcus
mutansone of bacteria that cause caries dentis is life at pH 4-8. The aim of this
study is to know the effect from the level of acidity the yogurt use Lactobacillus
reuteri Prodentis that can inhibit the growth of Streptococcus mutans.
The yogurt made from fermentation acid bacteria Lactobacillus reuteri
Prodentis consist of Lactobacillus reuteriDSM 17938 and Lactobacillus reuteri
ATCC PTA 5289 that made in many condition of pH 3, 4, 5 and 6. The next, a
dilution testing agar was performed with inoculate Streptococcus mutansthat
isolated from molar decidui-teeth . Datacollected from diameter inhibition zone
of S. mutans. Data was analyzed with Kruskal-Wallisnon parametric testing.
The results of analyze was showed average inhibition zone S. mutanshad
largest zone in pH 3 ( 7,34 ± 0,79 mm) and had smallest zone in pH 6 ( 2,02 ±
0,23 ). Kruskal-wallis test, significantly show pH 3 (p<0,05) inhibit S. mutans
growth compared with pH 4,5 and 6. The conclusion from the study show that
low pH (L. reuteriProdentis with pH 3) can inhibit S. muttansgrowth. There is
no difference of inhibition between yoghurt in pH 4, 5 and 6.
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