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Bactericidal Activity of a Fermented Hot‐Water Extract from Stevia rebaudiana Bertoni towards Enterohemorrhagic Escherichia coli O157:H7 and Other Food‐Borne Pathogenic Bacteria
Author(s) -
Tomita Toshio,
Sato Naohiko,
Arai Tomio,
Shiraishi Hiroyuki,
Sato Minoru,
Takeuchi Masaaki,
Kamio Yoshiyuki
Publication year - 1997
Publication title -
microbiology and immunology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.664
H-Index - 70
eISSN - 1348-0421
pISSN - 0385-5600
DOI - 10.1111/j.1348-0421.1997.tb01961.x
Subject(s) - stevia rebaudiana , pathogenic bacteria , biology , escherichia coli , bacteria , microbiology and biotechnology , fermentation , food science , fermentation in food processing , verocytotoxin , enterobacteriaceae , lactic acid , biochemistry , genetics , gene
A fermented aqueous extract from Stevia rebaudiana Bertoni showed strong bactericidal activity towards a wide range of food‐borne pathogenic bacteria including enterohemorrhagic Escherichia coli O157:H7. The colony‐forming ability of the food‐borne pathogenic bacteria tested so far was reduced to < 10 −7 when exposed to ⩾40% (v/v) solutions of the fermented extract at 37 C for 2 hr. Secretion of verocytotoxin 1 and 2 by enterohemorrhagic E. coli was also diminished by fermented extract at a concentration of ⩾10% (v/v). In contrast, the fermented extract did not significantly kill Bifidobacteria or Lactobacilli. The active principle(s) of the fermented Stevia extract were bactericidal under acidic conditions.