An Inhibition effect of immersion in effervescent garlic ethanol extract (Allium sativum L.) against Staphylococcus aureus growth on heat cured acrylic

Denture stomatitis is an infection of the mucosa caused by bacteria such as Staphylococcus aureus (S. aureus) accumulating on denture. Garlic (Allium sativum) contains antibacterial compounds that can be used alternative denture cleanser. The purpose this study was to determine inhibition effect immersion in effervescent garlic ethanol extract against growth heat cured acrylic dental plate. This research a laboratory experiment vitro using 40%, 50%, and 60% extract. samples were 12 pieces (n = 12) plates which divided into 3 treatment groups then incubated S. suspension for 24 hours immersed 6 hours. Bacterial colonies counted colony counter data analyzed One-way ANOVA LSD Post hoc tests. statistical analysis showed number decreased along with increased concentration results had significantly lower mean compared 40% 50% extracts (p ≤ 0.05). concluded prevented