ABSTRACT
Objectives: The purpose of this study was to determine the effect of milk kefir against C. albicans. Methods: experimental laboratory with a tube dilution method filled with Sabouraud Dextrose Broth was done using various concentrations: 1.5%, 2.5%, 4%, 6%, and 9% of kefir. Positive and negative controls using nystatin and distilled water. Results: Kruskal-Wallis test showed that there was a significant difference in each group with p < 0.05. The optimum volume was reached at 3 mL of kefir milk, equivalent to a concentration of 9%. Lactobacillus sp. contained in milk kefir is responsible for inhibiting C. albicans because it reduces the adhesion of C. albicans in epithelial cells by dominating the adhesion sites or by secreting biosurfactants such as surlactin or releasing hydrogen peroxide and bacteriocin. Conclusion: Milk kefir has an effect in inhibiting the growth of C. albicans.
