The Inhibitory Effect of Stevioside on Bacillus cereus Growth in Milk: Validation and its Response Surface Optimization

Title:The Inhibitory Effect of Stevioside on Bacillus cereus Growth in Milk: Validation and its Response Surface Optimization

Volume: 4 Issue: 1

Author(s): Deepika Sharma and Munish Puri

Affiliation:

Keywords: Antimicrobial compounds, bioactives, food poisoning, response surface methodology.

Abstract: 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.

Cite this article as:

Sharma Deepika and Puri Munish, The Inhibitory Effect of Stevioside on Bacillus cereus Growth in Milk: Validation and its Response Surface Optimization, Current Biotechnology 2015; 4 (1) . https://dx.doi.org/10.2174/2211550104666150423000314