Bactericidal activity of a fermented hot-water extract from Stevia rebaudiana Bertoni towards enterohemorrhagic Escherichia coli O157:H7 and other food-borne pathogenic bacteria

Toshio Tomita, Naohiko Sato, Tomio Arai, Hiroyuki Shiraishi, Minoru Sato, Masaaki Takeuchi, Yoshiyuki Kamio

Research output: Contribution to journalComment/debatepeer-review

52 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1005-1009
Number of pages5
JournalMICROBIOLOGY and IMMUNOLOGY
Volume41
Issue number12
DOIs
Publication statusPublished - 1997

Keywords

  • Bactericidal activity
  • Enterohemorrhagic Escherichia coli
  • Food-borne pathogenic bacteria
  • Stevia rebaudiana Bertoni

ASJC Scopus subject areas

  • Microbiology
  • Immunology
  • Virology

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