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 Original Articles |
| Study on the Bacteriological Properties of Vibrio Vulnificus |
| Sun Sik Chung, Chong Ho Park, Joon Haeng Rhee |
| Department of Microbiology, Chonnam National Univertity Medical School, Kwangju 500, Korea |
Vol.18 Num.1 (p55~62)
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The biochemical characteristics, colony morphologies on various agar plates, optimal NaC1 concentration for growth, profiles of growth curves under various temperature conditions (-20℃, 4℃, room temperature, 37℃, and 42℃) and media pH permitting growth of seven clinical Vibrio vulnificus isolates from Chonnam area of Korea in 1984 were investigated. And the survival of standard strains (ATCC 27562, ATCC 29307) and clinical isolates in the sea water and the ark shell (Scapharca broughtonii) broth under refrigeration (4℃) and freezing(-20℃) was evaluated. Biochemical characteristics fell within the standards described by Hollis et.al. and Oliver et.al. On each of MacConkey, Endo, xylose-lysine deoxycholate, Hektoen-enteric and TCBS agar plates, V. vulnificus grew well and showed characteristic colony morphologies. No growth was observed in media devoid of NaC1, meanwhile, active growth was observed in media with salinity from 0.25 to 6 percent. Optimal salinity for growth was 2 or 3 percent. Twenty-four hours' incubation under room temperature, 37℃ and 42℃ resulted in the bacterial concentration of around 108cfu/mL. But no growth was observed under 4℃ and -20℃. Under refrigeration and freezing the decrease in the surviving bacterial counts was nearly ignorable. At 4℃ the bacterial counts after 24 hours were almost the same as those of initial inocula in the sea water and the ark shell broth. At -20℃ the bacterial counts after 24 hours decreased by 1 log 10 in the sea water and 1 to 2 log 10 in the ark shell broth depending upon bacterial strains. Above results show that V. vulnificus can not be eradicated from contaminated sea foods by mere refrigeration or freezing.
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