Optimization of resuscitation-promoting broths for the revival of Vibrio parahaemolyticus from a viable but nonculturable state

• Published in: Food science and biotechnology Vol. 30; no. 1; pp. 159 - 169
• Main Authors: Yoon, Jae-Hyun, Bae, Young-Min, Jo, Suyoung, Moon, Sung-Kwon, Oh, Se-Wook, Lee, Sun-Young
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.01.2021; Springer Nature B.V; 한국식품과학회
• Subjects: Bacteria; Broths; Catalase; Cell density; Chemistry; Chemistry and Materials Science; Enrichment; Ethylenediaminetetraacetic acids; Food Science; Nutrition; Optimization; Peptones; Pyruvic acid; Resuscitation; Seawater; Sodium chloride; Sodium pyruvate; Stationary phase; Vibrio parahaemolyticus; Waterborne diseases; 식품과학; Viable but nonculturable; Food safety; Pathogen; Resuscitation; Vibrio parahaemolyticus
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-020-00843-2

This study was conducted to examine the effect of formulated resuscitation-promoting broths on the revival of viable but nonculturable Vibrio parahaemolyticus induced by cold and starvation stresses. Vibrio parahaemolyticus was incubated in artificial sea water at 4 °C for more than 8 months until this bacterium became undetectable, while retaining its intact cell count of more than 10 5  CFU/field over time. On day 250, V . parahaemolyticus was collected and enriched in tryptic soy broth supplemented with 3% NaCl, 10,000 U/mg catalase, 2% sodium pyruvate, 20 mM MgSO 4 , 5 mM EDTA, and a cell-free supernatant taken from V. parahaemolyticus ATCC 17802 in the stationary phase (pH 8). V. parahaemolyticus returned partially to a culturable state with a maximal cell density of 7.91 log CFU/mL in this formulated medium following 7 days of enrichment at 25 °C. In contrast, no V . parahaemolyticus was resuscitated when enriched in alkaline peptone water and tryptic soy broth.