Optimization of resuscitation-promoting broths for the revival of Vibrio parahaemolyticus from a viable but nonculturable stateopen access
- Authors
- Yoon, Jae-Hyun; Bae, Young-Min; Jo, Suyoung; Moon, Sung-Kwon; Oh, Se-Wook; Lee, Sun-Young
- Issue Date
- Jan-2021
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Food safety; Pathogen; Resuscitation; Viable but nonculturable; Vibrio parahaemolyticus
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.1, pp 159 - 169
- Pages
- 11
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 30
- Number
- 1
- Start Page
- 159
- End Page
- 169
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/52670
- DOI
- 10.1007/s10068-020-00843-2
- ISSN
- 1226-7708
2092-6456
- 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.
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