title: A biochemical protocol for the isolation and identification of current species of Vibrio in seafood.
abstract: OBJECTIVE
  We report a biochemical method for the isolation and identification of the current species of vibrios using just one operative protocol.
  
  
  RESULTS
  The method involves an enrichment phase with incubation at 30 degrees C for 8-24 h in alkaline peptone water and an isolation phase on thiosulphate-citrate-salt sucrose agar plates incubating at 30 degrees C for 24 h. Four biochemical tests and Alsina's scheme were performed for genus and species identification, respectively. All biochemical tests were optimized as regards conditions of temperature, time of incubation and media composition. The whole standardized protocol was always able to give a correct identification when applied to 25 reference strains of Vibrio and 134 field isolates.
  
  
  CONCLUSIONS
  The data demonstrated that the assay method allows an efficient recovery, isolation and identification of current species of Vibrio in seafood obtaining results within 2-7 days.
  
  
  CONCLUSIONS
  This method based on biochemical tests could be applicable even in basic microbiology laboratories, and can be used simultaneously to isolate and discriminate all clinically relevant species of Vibrio.
authors: Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, Cupa di Posatora, Ancona, Italy. d.ottaviani@pg.izs.it
authors: D
authors: D
authors: Ottaviani
authors: L
authors: L
authors: Masini
authors: S
authors: S
authors: Bacchiocchi
mesh_terms: D015373:Bacterial Typing Techniques / Q000379:methods*; D003470:Culture Media; D005516:Food Microbiology; D006801:Humans; D017747:Seafood / Q000382:microbiology*; D014733:Vibrio / Q000145:classification* / Q000254:growth & development / Q000302:isolation & purification
chemical_list: D003470:Culture Media