Evaluation of Diluents and A Selective Agar for Enumerating the Viable Number of Vibrio Spp. in Laboratory Broth and on Mackerel

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• 作者：Jae-Hyun Yoon ; Young-Min Bae and Sun-Young Lee
• 刊名：Journal of Food Safety
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：36
• 期：3
• 页码：332-340
• 全文大小：130K
• ISSN：1745-4565

文摘

This study aimed at enumerating the viable number of various Vibrio spp., which cultured in tryptic soy broth with 3% NaCl (TSBN₃) or inoculated in mackerels, on thiosulphate-citrate-bile salts-sugar (TCBS) agar and tryptic soy agar with 3% NaCl (TSAN₃), before and after storage at 4C for 3 or 7 days, depending on the use of seven diluents, including alkaline peptone water, phosphate buffered saline, artificial sea water with 2.5% NaCl (ASW_2.5) or 0.75% NaCl (ASW_0.75), deionized water with 3% NaCl (SSN₃) or 0.85% NaCl (SSN_0.85) and TSBN₃. As a result, TSBN₃ was the most effective, showing by 5.25 log₁₀ cfu/mL on TCBS and 6.72 log₁₀ cfu/mL on TSAN₃ before storage. The highest numbers of Vibrio spp. were achieved when diluted in SSN₃ after storage for 3 days. Importantly, TCBS caused significant (P < 0.05) underestimations for enumerating the actual number of Vibrio spp. In addition, the use of ASW_2.5 caused significant decreases in enumerating Vibrio parahaemolyticus and Vibrio vulnificus in mackerels (P < 0.05) after storage at 4C for 7 days. It was determined that enumerating Vibrio spp. could be influenced, depending on the use of diluents and a selective medium.