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The objective of the research was to determine the in vitro effect of Stevia Rebaudiana ethanolic extract on the cariogenic virulence factors of Streptococcus mutans ATCC 25175. The effect of Stevia Rebaudiana 70° ethanolic extract at different concentrations was evaluated. The effect on the acidogenic potential was determined by evaluating pre-incubation and post-incubation pH change. The effect on the formation of insoluble polysaccharides was determined using the phenol-sulfuric acid method. The data were evaluated by analysis of variance and posthoc analysis with Tukey test. The significance was considered if p < 0.05. The six concentrations showed an inhibitory effect on both virulence factors. In relation to the acidogenic potential: 1.07 % concentration had less effect than 25%, 50% and 75% concentrations; 5% had less effect than 50% and 75%; 10% had less effect than 75%. In relation to the formation of insoluble polysaccharides: 1.07%, 5%, 10% and 25% concentrations had less effect than 50% and 75%. It is concluded that the Stevia rebaudiana ethanolic extract has an inhibitory effect in vitro on the acidic potential and the formation of water-insoluble extracellular polysaccharides of Streptococcus mutans ATCC

In vitro inhibitory effect of Stevia Rebaudiana ethanolic extract on the cariogenic virulence factors of Streptococcus mutans ATCC 25175