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Stevia rebaudiana Bertoni effect on the hemolytic potential of Listeria monocytogenes

AuthorsSansano, S.; Rivas, Alejandro ; Pina Pérez, Maria Consuelo ; Martínez López, Antonio ; Rodrigo Aliaga, Dolores
KeywordsListeria monocytogenes
Virulence factors
Listeriolysin O
Stevia rebaudiana Bertoni
Natural antimicrobials
Issue Date16-Mar-2017
CitationInternational Journal of Food Microbiology 250: 7-11 (2017)
AbstractThe effect of Stevia rebaudiana Bertoni on the hemolytic potential of Listeria monocytogenes was studied by means of the assessment of the Listeriolysin O (LLO) production. The three factors under study, stevia concentration in the range [0–2.5] % (w/v), incubation temperature (10 and 37 °C), and exposure time (0–65 h) significantly affected (p ≤ 0.05) the hemolytic activity of L. monocytogenes. Results showed that at the lower incubation temperature the hemolytic potential of the bacterium was significantly reduced, from 100% at 37 °C to 8% at 10 °C (after 65 h of incubation) in unsupplemented substrate (0% stevia). Irrespective of the temperature, 10 or 37 °C, supplementation of the medium with stevia at 2.5 % (w/v) reduced the bacterium's hemolytic activity by a maximum of 100%. Furthermore, the time of exposure to 2.5 % (w/v) stevia concentration was also a significant factor reducing the hemolytic capability of L. monocytogenes. The possibility of reducing the pathogenic potential of L. monocytogenes (hemolysis) by exposure to stevia should be confirmed in real food matrices, opening a research niche with a valuable future impact on food safety.
Publisher version (URL)http://dx.doi.org/10.1016/j.ijfoodmicro.2017.03.006
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