Optimization of resuscitation-promoting broths for the revival of Vibrio parahaemolyticus from a viable but nonculturable state
DC Field | Value | Language |
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dc.contributor.author | Yoon, Jae-Hyun | - |
dc.contributor.author | Bae, Young-Min | - |
dc.contributor.author | Jo, Suyoung | - |
dc.contributor.author | Moon, Sung-Kwon | - |
dc.contributor.author | Oh, Se-Wook | - |
dc.contributor.author | Lee, Sun-Young | - |
dc.date.accessioned | 2021-12-22T01:41:23Z | - |
dc.date.available | 2021-12-22T01:41:23Z | - |
dc.date.issued | 2021-01 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/52670 | - |
dc.description.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 degrees 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 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 degrees C. In contrast, no V. parahaemolyticus was resuscitated when enriched in alkaline peptone water and tryptic soy broth. | - |
dc.format.extent | 11 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Optimization of resuscitation-promoting broths for the revival of Vibrio parahaemolyticus from a viable but nonculturable state | - |
dc.type | Article | - |
dc.identifier.doi | 10.1007/s10068-020-00843-2 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.1, pp 159 - 169 | - |
dc.identifier.kciid | ART002681986 | - |
dc.description.isOpenAccess | Y | - |
dc.identifier.wosid | 000590521700006 | - |
dc.identifier.scopusid | 2-s2.0-85096233752 | - |
dc.citation.endPage | 169 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 159 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 30 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Food safety | - |
dc.subject.keywordAuthor | Pathogen | - |
dc.subject.keywordAuthor | Resuscitation | - |
dc.subject.keywordAuthor | Viable but nonculturable | - |
dc.subject.keywordAuthor | Vibrio parahaemolyticus | - |
dc.subject.keywordPlus | ESCHERICHIA-COLI | - |
dc.subject.keywordPlus | CULTURABLE STATE | - |
dc.subject.keywordPlus | BACTERIAL-GROWTH | - |
dc.subject.keywordPlus | CELLS | - |
dc.subject.keywordPlus | CHOLERAE | - |
dc.subject.keywordPlus | TYPHIMURIUM | - |
dc.subject.keywordPlus | VULNIFICUS | - |
dc.subject.keywordPlus | VIRULENCE | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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