Stevia rebaudiana Bertoni effect on the hemolytic potential of Listeria monocytogenes

The 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.This work was supported by funds provided by the Spanish Ministry of Economy and Competitiveness (MINECO) [project reference AGL2013-48993-C2-2-R]; and with FEDER funds.Peer reviewe