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The antibacterial activity and bacteriostatic stability of the extract of Stevia rebaudiana were studied.

Oct. 19, 2019

The antibacterial activity and bacteriostatic stability of the extract of Stevia rebaudiana were studied.


The stevia flocculant residue is extracted with acidic acetone and extracted with ethyl acetate to obtain a stevia residue extract. The antibacterial activity of the extract of Stevia rebaudiana residue was determined by filter paper diffusion method and agar dilution method. The effects of heat treatment, UV light, p H and metal ions on the antibacterial activity of the extract of Stevia rebaudiana were studied. The results showed that the extract of Stevia rebaudiana had good antibacterial activity against Staphylococcus aureus, Bacillus cereus and Bacillus subtilis, and the minimum inhibitory concentration (or minimum bactericidal concentration) was 3.13 (6.25) and 12.5 (25), respectively. And 12.5 (12.5) mg / m L, but no antibacterial effect on E. coli and Salmonella.


The stevia extract powder rebaudiana has good antibacterial activity after being treated at 100 °C for 20 min. UV treatment has reduced the antibacterial activity against Bacillus cereus. When p H>7.0, it has no antibacterial effect on Bacillus cereus. Na+, K+ and Ca2+ can enhance their antibacterial activity against Staphylococcus aureus and Bacillus subtilis, and Fe2+ and Fe3+ lose or reduce their antibacterial activity.

The use of the stevia residue extract as a natural preservative has broad prospects for development and utilization.

The antibacterial activity and bacteriostatic stability of the extract of Stevia rebaudiana were studied.

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