The Inhibitory Effect of Stevioside on Bacillus cereus Growth in Milk: Validation and its Response Surface Optimization
Stevioside, a glycoside present in the leaves of Stevia rebaudiana Bertoni,
offers therapeutic benefits such as anti-hyperglycemic, anti-hypertensive, antiinflammatory,
anti-tumor, diuretic and immune influencing properties. In this work
antimicrobial activity of stevioside against Bacillus cereus, a major source of milk
contamination was investigated. The isolate was confirmed by various biochemical and 16S rRNA gene sequencing. The
effect of temperature, incubation time and concentration of stevioside was optimized from a central composite response
surface design. The standard plate count (SPC) of pasteurized milk was drastically reduced in comparison to toned and
fresh milk. The optimal temperature, incubation time and stevioside concentration were observed to be 60.23°C, 21 h, and
275 μg/ mL respectively. The synergism of stevioside with the external factors (temperature and time) against B. cereus
was observed. Our studies showed that addition of stevioside in fresh as well as pasteurised milk would control growth of
B. cereus in milk.
Keywords: Antimicrobial compounds, bioactives, food poisoning, response surface methodology.
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