scholarly journals Spirulina water extract and Lactobacillus bulgaricus FNCC– 0041, Streptococcus thermophilus FNCC–0040 secretion as immunostimulants in gnotobiotic Artemia challenge tests against pathogenic Vibrio parahaemolyticus, V. vulnificus, and V. harveyi

2021 ◽  
Vol 890 (1) ◽  
pp. 012018
Author(s):  
E Yudiati ◽  
S Sedjati ◽  
N Azhar ◽  
WA Oktarima ◽  
Z Arifin
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Vibrio Vulnificus ◽  
Challenge Test ◽  
Water Extract ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Minimum Concentration ◽  
Pathogenic Vibrio ◽  
Common Infectious Disease ◽  
Two Factors

Abstract Spirulina water extract (SWE) has a good potency as an immunostimulant. Lactobacillus bulgaricus & Streptococcus thermophilus are lactic acid bacteria (LAB) that produce exopolysaccharide exudate. Vibriosis is a common infectious disease for aquatic cultivans caused by Vibrio spp. This study determines the ability of SWE in combination with L. bulgaricus & S. thermophilus as immunostimulant (Artemia challenge test) assay against Vibrio parahaemolyticus, V. vulnificus, and V. harveyi. Factorial Design with two factors namely SWE doses (0, 300, 600, and 900 ppb) and Vibrio spp. treatment (non-Vibrio spp., Vibrio harveyi (Vh), Vibrio parahaemolyticus (Vp), Vibrio vulnificus (Vv), Vh-Vp, Vv-Vp, Vp-Vh, and Vp-Vv-Vh) were applicated. SWE was diluted and LAB at a concentration of 108 cell/mL were fermented in three days at 30°C. Ten newly hatched Artemia nauplii were enriched with fermented and non-fermented SWE for one hour, then challenged with 108 cell/mL Vibrio spp. The survival of Artemia was recorded every 6 hours. Results showed that the survival rate of Artemia enriched with 300 ppb concentration of SWE and LAB was significant than control (p<0.05). It is concluded that there is a positive effect on the bioencapsulation of the minimum concentration of SWE and LAB secretion to accelerate Artemia’s immune response.

scholarly journals Alginate oligosaccharide/polysaccharide and lactic acid bacteria (Lactobacillus bulgaricus FNCC–0041 & Streptococcus thermophilus FNCC–0040) as immunostimulants against pathogenic Vibrio spp. using Artemia bio model

2021 ◽  
Vol 919 (1) ◽  
pp. 012060
Author(s):  
Ervia Yudiati ◽  
D P Wijayanti ◽  
N Azhar ◽  
A I Chairunnisa ◽  
S Sedjati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Survival Rate ◽  
Lactic Acid Bacteria ◽  
Challenge Test ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Pathogenic Vibrio ◽  
Two Factors ◽  
Alginate Oligosaccharide ◽  
Positive Effect

Abstract Alginate polysaccharide/oligosaccharide (APS/AOS) has been proven as a good immunostimulant. FNCC–0041 & FNCC–0040 are lactic acid bacteria (LAB) producing exopolysaccharides. Vibrio bacteria are pathogenic for aquatic cultivans. This study determines the performance of APS/AOS in combination with LAB as immunostimulants. These were conducted in Artemia challenge test assay against three species of Vibrio spp., namely Vibrio parahaemolyticus (Vp), V. harveyi (Vh), and V. vulnificus (Vv). The treatments were prepared by Factorial Design with two factors (APS/AOS doses and Vibrio spp.) and replicated three times. The APS/AOS concentration was 0, 300, 600, 900 ppm. There were 8 levels of vibrio challenges, namely non-Vibrio, Vp, Vh, Vv, Vp-Vh, Vh-Vp, Vv-Vp, and Vp-Vh-Vv. LAB and APS/AOS were fermented with seawater encapsulated by newly hatched Artemia’s nauplii for one hour. Ten nauplii were taken out and challenged with 108 cells/mL Vibrio. Its survival rate (SR) was counted every six hours until reached 100% mortality. Results show that SR of all nauplii Artemia bio encapsulated treatments was higher than control (p<0.05). The best survival rate was reached from 400 ppm AOS. It has appeared that there is a synergically positive effect among the bio encapsulated AOS and LAB to accelerate the Artemia’s immune system.

Occurrence of Vibrio parahaemolyticus, Vibrio cholerae, and Vibrio vulnificus in the Aquacultural Environments of Taiwan

2015 ◽  
Vol 78 (5) ◽  
pp. 969-976 ◽  
Author(s):  
YAO HSIEN TEY ◽  
KOA-JEN JONG ◽  
SHIN-YUAN FEN ◽  
HIN-CHUNG WONG
Keyword(s):  
Water Temperature ◽  
Vibrio Cholerae ◽  
Vibrio Parahaemolyticus ◽  
Membrane Filtration ◽  
Vibrio Vulnificus ◽  
Pearson Correlation ◽  
Isolation Frequency ◽  
Freshwater Ponds ◽  
Pathogenic Vibrio ◽  
Southern Taiwan

The occurrence of Vibrio parahaemolyticus, Vibrio vulnificus, and Vibrio cholerae in a total of 72 samples from six aquaculture ponds for groupers, milk fish, and tilapia in southern Taiwan was examined by the membrane filtration and colony hybridization method. The halophilic V. parahaemolyticus was only recovered in seawater ponds, with a high isolation frequency of 86.1% and a mean density of 2.6 log CFU/g. V. cholerae was found in both the seawater and freshwater ponds but preferentially in freshwater ponds, with a frequency of 72.2% and a mean density of 1.65 log CFU/g. V. vulnificus was identified mainly in seawater ponds, with an isolation frequency of 27.8%. The density of V. parahaemolyticus in seawater ponds was positively related to water temperature (Pearson correlation coefficient, r = 0.555) and negatively related to salinity (r = −0.333). The density of V. cholerae in all six ponds was positively related to water temperature (r = 0.342) and negatively related to salinity (r = −0.432). Two putatively pathogenic tdh+ V. parahaemolyticus isolates (1.4% of the samples) and no ctx+ V. cholerae isolates were identified. The experimental results may facilitate assessments of the risk posed by these pathogenic Vibrio species in Taiwan, where aquaculture provides a large part of the seafood supply.

Multiplex PCR assay for identification of three major pathogenic Vibrio spp., Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus

2011 ◽  
Vol 25 (4) ◽  
pp. 174-176 ◽  
Author(s):  
Hidemasa Izumiya ◽  
Kazutoshi Matsumoto ◽  
Shunsuke Yahiro ◽  
Jiyoung Lee ◽  
Masatomo Morita ◽  
...  
Keyword(s):  
Multiplex Pcr ◽  
Vibrio Cholerae ◽  
Vibrio Parahaemolyticus ◽  
Vibrio Vulnificus ◽  
Pcr Assay ◽  
Multiplex Pcr Assay ◽  
Pathogenic Vibrio ◽  
Vibrio Spp

Response of Pathogenic Vibrio Species to High Hydrostatic Pressure

1999 ◽  
Vol 65 (6) ◽  
pp. 2776-2780 ◽  
Author(s):  
Daniel L. Berlin ◽  
Diane S. Herson ◽  
Doris T. Hicks ◽  
Dallas G. Hoover
Keyword(s):  
Hydrostatic Pressure ◽  
Vibrio Cholerae ◽  
High Hydrostatic Pressure ◽  
Vibrio Parahaemolyticus ◽  
Vibrio Vulnificus ◽  
Vbnc State ◽  
Pathogenic Vibrio ◽  
Vibrio Mimicus ◽  
Vibrio Hollisae ◽  
Pressure Resistance

ABSTRACT Vibrio parahaemolyticus ATCC 17802, Vibrio vulnificus ATCC 27562, Vibrio cholerae O:1 ATCC 14035, Vibrio cholerae non-O:1 ATCC 14547, Vibrio hollisae ATCC 33564, and Vibrio mimicus ATCC 33653 were treated with 200 to 300 MPa for 5 to 15 min at 25°C. High hydrostatic pressure inactivated all strains of pathogenicVibrio without triggering a viable but nonculturable (VBNC) state; however, cells already existing in a VBNC state appeared to possess greater pressure resistance.

scholarly journals Seasonal and Geographical Differences in Total and Pathogenic Vibrio parahaemolyticus and Vibrio vulnificus Levels in Seawater and Oysters from the Delaware and Chesapeake Bays Determined Using Several Methods

2020 ◽  
Vol 86 (23) ◽  
Author(s):  
Salina Parveen ◽  
John Jacobs ◽  
Gulnihal Ozbay ◽  
Lathadevi K. Chintapenta ◽  
Esam Almuhaideb ◽  
...  
Keyword(s):  
Chesapeake Bay ◽  
Vibrio Parahaemolyticus ◽  
Vibrio Vulnificus ◽  
Seawater Temperature ◽  
False Negative ◽  
Delaware Bay ◽  
Most Probable Number ◽  
Probable Number ◽  
Content Type ◽  
Pathogenic Vibrio

ABSTRACT Oyster and seawater samples were collected from five sites in the Chesapeake Bay, MD, and three sites in the Delaware Bay, DE, from May to October 2016 and 2017. Abundances and detection frequencies for total and pathogenic Vibrio parahaemolyticus and Vibrio vulnificus were compared using the standard most-probable-number–PCR (MPN-PCR) assay and a direct-plating (DP) method on CHROMagar Vibrio for total (tlh+) and pathogenic (tdh+ and trh+) V. parahaemolyticus genes and total (vvhA) and pathogenic (vcgC) V. vulnificus genes. The colony overlay procedure for peptidases (COPP) assay was evaluated for total Vibrionaceae. DP had high false-negative rates (14 to 77%) for most PCR targets and was deemed unsatisfactory. Logistic regression models of the COPP assay showed high concordances with MPN-PCR for tdh+ and trh+ V. parahaemolyticus and vvhA+ V. vulnificus in oysters (85.7 to 90.9%) and seawater (81.1 to 92.7%) when seawater temperature and salinity were factored into the model, suggesting that the COPP assay could potentially serve as a more rapid method to detect vibrios in oysters and seawater. Differences in total Vibrionaceae and pathogenic Vibrio abundances between state sampling sites over different collection years were contrasted for oysters and seawater by MPN-PCR. Abundances of tdh+ and trh+ V. parahaemolyticus were ∼8-fold higher in Delaware oysters than in Maryland oysters, whereas abundances of vcgC+ V. vulnificus were nearly identical. For Delaware oysters, 93.5% were both tdh+ and trh+, compared to only 19.2% in Maryland. These results indicate that pathogenic V. parahaemolyticus was more prevalent in the Delaware Bay than in the Chesapeake Bay. IMPORTANCE While V. parahaemolyticus and V. vulnificus cause shellfish-associated morbidity and mortality among shellfish consumers, current regulatory assays for vibrios are complex, time-consuming, labor-intensive, and relatively expensive. In this study, the rapid, simple, and inexpensive COPP assay was identified as a possible alternative to MPN-PCR for shellfish monitoring. This paper shows differences in total Vibrionaceae and pathogenic vibrios found in seawater and oysters from the commercially important Delaware and Chesapeake Bays. Vibrio parahaemolyticus isolates from the Delaware Bay were more likely to contain commonly recognized pathogenicity genes than those from the Chesapeake Bay.

Effectiveness of Icing as a Postharvest Treatment for Control of Vibrio vulnificus and Vibrio parahaemolyticus in the Eastern Oyster (Crassostrea virginica)

2008 ◽  
Vol 71 (7) ◽  
pp. 1475-1480 ◽  
Author(s):  
KEVIN MELODY ◽  
RESHANI SENEVIRATHNE ◽  
MARLENE JANES ◽  
LEE ANN JAYKUS ◽  
JOHN SUPAN
Keyword(s):  
Crassostrea Virginica ◽  
Cold Storage ◽  
Vibrio Parahaemolyticus ◽  
Vibrio Vulnificus ◽  
Storage Period ◽  
Eastern Oyster ◽  
Pathogenic Vibrio ◽  
Postharvest Treatment ◽  
Shellfish Sanitation ◽  
Vibrio Spp

The focus of this research was to investigate the efficacy of icing as a postharvest treatment for reduction of the levels of Vibrio vulnificus and Vibrio parahaemolyticus in commercial quantities of shellstock oysters. The experiments were conducted in June and August of 2006 and consisted of the following treatments: (i) on-board icing immediately after harvest; (ii) dockside icing approximately 1 to 2 h prior to shipment; and (iii) no icing (control). Changes in the levels of pathogenic Vibrio spp. during wholesale and retail handling for 2 weeks postharvest were also monitored. On-board icing achieved temperature reductions in all sacks in accordance with the National Shellfish Sanitation Program standard, but dockside icing did not meet this standard. Based on one-way analysis of variance, the only statistically significant relationship between Vibrio levels and treatment occurred for samples harvested in August; in this case, the levels of V. vulnificus in the noniced oysters were significantly higher (P &lt; 0.05) than were the levels in the samples iced on-board. When analyzing counts over the 14-day storage period, using factorial analysis, there were statistically significant differences in V. vulnificus and V. parahaemolyticus levels by sample date and/or treatment (P &lt; 0.05), but these relationships were not consistent. Treated (iced) oysters had significantly higher gaping (approximately 20%) after 1 week in cold storage than did noniced oysters (approximately 10%) and gaping increased significantly by day 14 of commercial storage. On-board and dockside icing did not predictably reduce the levels of V. vulnificus or V. parahaemolyticus in oysters, and icing negatively impacted oyster survival during subsequent cold storage.

scholarly journals Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótico

2009 ◽  
Vol 39 (9) ◽  
pp. 2595-2600 ◽  
Author(s):  
Larissa de Lima Alves ◽  
Neila Silvia Pereira dos Santos Richards ◽  
Larissa Vargas Becker ◽  
Diego Fontana de Andrade ◽  
Liana Inês Guidolin Milani ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Bifidobacterium Animalis ◽  
Frozen Yogurt

O leite de cabra é recomendado para pessoas intolerantes ao leite de vaca e/ou portadoras de desordens gastrintestinais. frozen yogurt elaborado a partir de iogurte de leite de cabra foi acrescido de 1% de prebiótico (inulina), 0,25% de cultura starter (Streptococcus thermophilus e Lactobacillus bulgaricus) e 0,25% de cultura probiótica (Bifidobacterium animalis e Lactobacillus acidophilus) para verificar seu potencial probiótico (após sete e 120 dias de armazenamento), sua qualidade físico-química e sua aceitação sensorial. Durante a estocagem, houve redução de células viáveis da flora microbiana, principalmente dos probióticos. Ainda assim, o produto apresenta potencialidade probiótica pela soma de B. animalis e L. acidophilus atingir o mínimo desejável até o fim do armazenamento. Os valores de extrato seco total (26,6±0,2%), proteína (3,0±0,2), gordura (2,6±0,1%), pH (5,5±0,01) e ácido láctico (0,2±0,01%) encontram-se semelhantes aos relatados em outros trabalhos para o mesmo produto. A avaliação sensorial foi realizada por 50 provadores não treinados em teste com escala hedônica de sete níveis e intenção de compra. O produto recebeu bons escores para aparência global, cor, aroma e sabor; já textura e sabor residual obtiveram menores índices de aceitação. Na intenção de compra, 61% dos avaliadores declararam que comprariam o produto, contra 39% que não comprariam. Nessas condições, demonstra-se a viabilidade de elaboração de frozen yogurt de leite caprino acrescido de pre- e probióticos.

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