Resuscitation of viable but non-culturable Vibrio parahaemolyticus in a minimum salt medium.
Vibrio parahaemolyticus is food-borne pathogen prevalent in Asian countries. This work analyzes factors that influence the resuscitation of the viable but nonculturable (VBNC) state in this bacterium. The MMS-0.5% NaCl medium alone limited cell multiplication, and in this medium, resuscitation was successful when the temperature was upshifted to 25 degrees C but not 37 degrees C. Chloramphenicol inhibition experiments revealed that protein synthesis in the first 24 h of temperature upshift was critical in determining the success of the three-day resuscitation period. The VBNC state induction period and the age of the VBNC cells for successful resuscitation were strain-dependent. Results of this work facilitate further physiological and pathological study of the VBNC state in this pathogen.
Wong
Hin-Chung
HC
Department of Microbiology, Soochow University, Taipei 111, Taiwan, ROC. wonghc@scu.edu.tw
Wang
Peily
P
Chen
Shau-Yan
SY
Chiu
Shen-Wen
SW
D000900:Anti-Bacterial Agents / Q000494:pharmacology; D002701:Chloramphenicol / Q000494:pharmacology; D003470:Culture Media / Q000494:pharmacology*; D005516:Food Microbiology; D012492:Salts / Q000494:pharmacology*; D013696:Temperature; D014736:Vibrio parahaemolyticus / Q000187:drug effects / Q000254:growth & development*
D000900:Anti-Bacterial Agents; D003470:Culture Media; D012492:Salts; D002701:Chloramphenicol