Etawa goat milk's casein as an antibacterial agent against Streptococcus mutans on primary tooth

Abstract

Caries is a multifactorial disease caused by bacteria. Streptococcus mutans is among the main organisms causing caries due to its acidogenic and aciduric characteristics. On the other hand, casein emits bioactive peptides needed as an antibacterial agent against these characteristics. Etawa goat (EG) milk is known for its abundant proteins, one of which is casein. The objective of this research was to investigate the casein of EG milk in the forms of gel as the antibacterial against Streptococcus mutans on primary tooth in vitro. This study employed true experimental post-test only control group design with Total Plate Count method. The concentrations of EG milk used were 20%, 10%, 5% and 2.5%. The average colony was 34 colonies (concentration of 2.5%), 11 colonies (concentration of 10%) and zero colony (concentration of 10% dan 20%). A significant difference (p<0.05) was obtained in each concentration of casein gel resulted from EG milk. In conclusion, casein gel in EG milk is effective as antibacterial agent against Streptococcus mutans.