Preservation Conditions of Vibrio parahaemolyticus
Yang Sheng-yua
Abstract
Yang Sheng-yua
Abstract
Considering that Vibrio parahaemolyticus is easy to be viable but nonculturable at low temperature, the preservation conditions of V. parahaemolyticus at 4 ℃ were investigated with plate count method. The results showed that NaCl was very helpful for V. parahaemolyticus preservation at 4 ℃. The optimal concentration of NaCl for the V.parahaemolyticus protection was 45 g / L. 45 g / L of NaCl had no negative effects on the growth of V. parahaemolyticus. When preserved V. parahaemolyticus at 4 ℃ by immersed the cells in 45 g / L of NaCl or directly used the liquid cultures cultivated with the liquid media containing 45 g / L of NaCl, the number of culturable cells were slightly decreased from initial 109 to 106after 90 d.
A significance statement is not available in the OpenAlex record.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
Considering that Vibrio parahaemolyticus is easy to be viable but nonculturable at low temperature, the preservation conditions of V. parahaemolyticus at 4 ℃ were investigated with plate count method. The results showed that NaCl was very helpful for V. parahaemolyticus preservation at 4 ℃. The optimal concentration of NaCl for the V.parahaemolyticus protection was 45 g / L. 45 g / L of NaCl had no negative effects on the growth of V. parahaemolyticus. When preserved V. parahaemolyticus at 4 ℃ by immersed the cells in 45 g / L of NaCl or directly used the liquid cultures cultivated with the liquid media containing 45 g / L of NaCl, the number of culturable cells were slightly decreased from initial 109 to 106after 90 d.
Key concepts: Vibrio parahaemolyticus, Viable but nonculturable, Microbiology, Biology, Vibrionaceae, Food science, Chemistry, Bacteria