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Year : 2016  |  Volume : 8  |  Issue : 11  |  Page : 999-1002

In Vitro Antimicrobial Effectiveness of Vinegar against Oral Microorganisms: Part I

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Source of Support: None, Conflict of Interest: None

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Background: To evaluate the antimicrobial effectiveness of vinegar against oral microorganisms in vitro. Materials and Methods: Vinegar was tested for their antimicrobial activity against five oral microorganisms; Streptococcus mutans, Lactobacillus salivarius, Staphylococcus aureus, Enterococcus faecalis, and Candida albicans by standard agar-disk diffusion assay. Oradex mouth rinses containing 0.12% chlorhexidine gluconate was served as positive control. The testing materials under study were placed in the wells, prepared in the agar. The dishes were incubated for 24 h at 37°C. The growth inhibition zones were recorded and compared for every material and bacterial strain. Results: Both vinegar and chlorhexidine were effective in inhibiting the growth of all tested microorganisms. Vinegar was statistically significant effective against S. mutans, S. aureus, E. faecalis, and C. albicans as compared to oradex mouthrinse (P < 0.01). Regarding Lactobacillus, chlorhexidine was statistically highly significant than vinegar (P < 0.01). Conclusion: This scientific study reported the antibacterial activity of vinegar against four out of five microorganisms was found to be superior to the chlorhexidine, which is actually considered as one of the most effective antimicrobial agents.

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