effect of heat-killed candida albicans and dentin powder on the antibacterial activity of chlorhexidine solution

ABSTRACT

The purpose of this study was to compare the inhibitory effect of heat-killed Candida albicans and dentin powder on the antibacterial activity of chlorhexidine [CHX] against Enterococcus faecalis and Streptococcus sanguis. The antibacterial effect of each group was determined by measuring the zone of inhibition diameter in millimeters after incubation at 37°C for 24 hours in a humid atmosphere. Each test was repeated three times. Data were analyzed using ANOVA and Tukey's test. Results indicated that both heat-killed C. albicans and dentin powder decreased the antibacterial activity of CHX against both tested bacteria significantly [P<0.05]. In conclusion, both heat-killed Candida albicans and dentin powder reduced the antibacterial activity of CHX significantly