Optimization of resuscitation-promoting broths for the revival of Vibrio parahaemolyticus from a viable but nonculturabl
- PDF / 349,269 Bytes
- 11 Pages / 595.276 x 790.866 pts Page_size
- 1 Downloads / 198 Views
Optimization of resuscitation-promoting broths for the revival of Vibrio parahaemolyticus from a viable but nonculturable state Jae-Hyun Yoon1 • Young-Min Bae1 • Suyoung Jo1 • Sung-Kwon Moon1 Se-Wook Oh2 • Sun-Young Lee1
•
Received: 15 June 2020 / Revised: 19 August 2020 / Accepted: 23 October 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract 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 105 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 MgSO4, 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
& Sun-Young Lee [email protected] Jae-Hyun Yoon [email protected] Young-Min Bae [email protected] Suyoung Jo [email protected] Sung-Kwon Moon [email protected] Se-Wook Oh [email protected] 1
Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, Republic of Korea
2
Department of Food and Nutrition, Kookmin University, 77, Jeongneung-ro, Seongbuk-gu, Seoul, Republic of Korea
contrast, no V. parahaemolyticus was resuscitated when enriched in alkaline peptone water and tryptic soy broth. Keywords Food safety Pathogen Resuscitation Viable but nonculturable Vibrio parahaemolyticus
Introduction Vibrio parahaemolyticus is a leading pathogenic bacterium of significant concern involved in food-borne diseases and illnesses globally since the consumption of seafood products contaminated with this organism can result in various clinical manifestations, such as abdominal pain, diarrhea, headache, nausea, vomiting, and septicemia (Korean Centers for Disease Control and Prevention, 2019). Generally, clam, eel, mackerel, mussel, oyster, scallop, and shrimp have been considered as the most predominant vehicles for V. parahaemolyticus as reflected in many food-borne outbreaks and recalls. Estuarine ecosystems, such as coastal area, seawater, and sediment, and even raw vegetables also have been identified to harbor large numbers of V. parahaemolyticus (Tunung et al., 2010). Especially, V. parahaemolyticus was demonstrated to be capable of entering into a viable but nonculturable (VBNC) state when subjected to a variety of environmental stresses, including cold temperature, nutrient-deprivation, osmotic shock, and others (Dong et al., 2019; Falcioni et al., 2008; Yoon et al., 2017; Yoon et al., 2019; Yoon and Lee, 2019). V. parahaemolyticus remains viabl
Data Loading...
