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KMID : 1007520170260030829
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Food Science and Biotechnology
2017 Volume.26 No. 3 p.829 ~ p.839
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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
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Yoon Jae-Hyun
Bae Young-Min
Lee Sun-Young
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Abstract
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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 ℃ 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 (B30%) of NaCl at 4 ℃. Within seven days, these pathogens in seafood appeared to enter the VBNC state at 4 ℃, as shown by the fluorescence microscopic assay.
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KEYWORD
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Fermented seafood, Morphology, Pathogen, Sodium chloride, Viable-but-nonculturable state
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