Study to evaluation the Camel milk effect to inhibition Streptococcus spp., Staphylococcus spp. in patients with gingivitis

Abstract

    The purpose of this study was to detect the ability of Camel milk composition to control  two main causative bacteria of gingivitis in human being 35 swaps taken from the patient gum ,50 isolation of bacteria would be diagnosed   by slandered methods, 32 isolates were identified as Streptococcus spp. and 18 isolation from Staphylococcus spp. other statistically lower ratios were discarded. The bacteria treated by different concentrations of Camel milk (5%, 10%, 20% and 30%) . The results showed ,there is no effect of 5% concentration on the bacteria growth , while  10% , 20%   concentrations where lead to inhibition of growth bacteria  15.6% , 16.6% , 56.25% , 66.6%   respectively and which the 30%. Concentrated of Camel milk completely inhibition  of all strains of  two types of bacteria 100% .