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Master Thesis

Étude de l’effet de la vanilline sur des bactéries buccales à l’état planctonique et en biofilm

Abstract : Vanillin is a molecule present in the vanilla. This molecule is the main one who confers vanilla’s characteristic odor. Currently it is widely used in the food industry and cosmetics. The objective of our study was to study in vitro the antibacterial and anti-biofilm effects of vanillin on oral bacteria responsible for caries or periodontal disease or diseases / halitosis. To do that, we realized two tests (growth inhibition tests and adhesion tests (on glass tubes inclined and on a multispecies biofilm) and we varied the concentration of vanillin. The results obtained showed an inhibitory effect on the growth and adhesion of the four bacteria but not on the multi-species biofilm. This is why more studies are needed to consider vanillin as an "natural” antibacterial.
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Master Thesis
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https://dumas.ccsd.cnrs.fr/dumas-01315057
Contributor : Frédérique Gambade <>
Submitted on : Thursday, May 12, 2016 - 3:39:16 PM
Last modification on : Wednesday, January 15, 2020 - 9:03:57 AM
Long-term archiving on: : Tuesday, August 16, 2016 - 10:08:50 AM

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  • HAL Id : dumas-01315057, version 1

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Marine Lai Wai. Étude de l’effet de la vanilline sur des bactéries buccales à l’état planctonique et en biofilm. Chirurgie. 2016. ⟨dumas-01315057⟩

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