The Effect of Heat-Killed Candida Albicans and Dentin Powder on the Antibacterial Activity of Chlorhexidine Solution

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.