Effects of varying concentrations of sodium chloride and acidic conditions on the behavior of Vibrio parahaemolyticus and Vibrio vulnificus cold-starved in artificial sea water microcosms

• Published in: Food science and biotechnology Vol. 26; no. 3; pp. 829 - 839
• Main Authors: Yoon, Jae-Hyun, Bae, Young-Min, Lee, Sun-Young
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01.06.2017; Springer Nature B.V; 한국식품과학회
• Subjects: Agar; Artificial seawater; Assaying; Bacteria; Bile salts; Chemical analysis; Chemistry; Chemistry and Materials Science; Citric acid; Fluorescence; fluorescence microscopy; Food Science; Microcosms; Microorganisms; Nutrition; Oysters; Pathogens; Plates; Populations; Salts; Seafood; seafoods; Seawater; Sodium chloride; Sucrose; Sugar; Vibrio parahaemolyticus; Vibrio vulnificus; Water analysis; Waterborne diseases; 식품과학; Viable-but-nonculturable state; Pathogen; Sodium chloride; Morphology; Fermented seafood
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-017-0105-3

There has been limited information available on the behavior of Vibrio parahaemolyticus and Vibrio vulnificus as a function of higher levels of NaCl in combination with acidic pH. In the present study, bacterial suspensions were transferred into artificial seawater (pH 4–7) microcosms containing 0.75% NaCl and supplemented with 5, 10, and 30% NaCl, respectively. Each of V. parahaemolyticus and V. vulnificus was inoculated in these microcosms and fermented seafood, and then stored at 4 °C until the microbial populations reached below the detectable levels on agar plates (thiosulphate-citrate-bile salts-sucrose agar and tryptic soy agar amended with 3% NaCl). Consequently, V. parahaemolyticus ATCC 27969, V. parahaemolyticus ATCC 33844, and V. vulnificus ATCC 33815 rapidly reached the viable-but-nonculturable (VBNC) state with increasing levels (≤30%) of NaCl at 4 °C. Within seven days, these pathogens in seafood appeared to enter the VBNC state at 4 °C, as shown by the fluorescence microscopic assay.