Aim: To determine the effectiveness of
Lactobacillus rhamnosus
in inhibiting halitosis-causing bacteria relative to other possible inhibitors, such as mouthwashes.
Materials and Methods: This in vitro study was done using a diffusion test with three groups with 11 samples in each group: group A,
Porphyromonas gingivalis
; group B,
Tannerella forsythia
; and group C,
Prevotella intermedia
. At 24, 48, and 72 hours, the inhibitory effect of
L. rhamnosus
was tested.
Results: A statistically significant difference was seen for halo formation in group A, where all 11 samples showed an inhibitory effect after 72 hours. After 48 hours, seven of the 11 samples in group B and nine of the 11 samples in group C showed inhibitory effects.
Conclusion: The study found that
L. rhamnosus
had an inhibitory effect on halitosis-causing bacteria like
P. gingivalis
after 72 hours, which was statistically significant. The same was true for
T. forsythia
and
P. intermedia
after 48 hours. This means that
L. rhamnosus
has an inhibitory effect on halitosis-causing bacteria like
P. gingivalis
.
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