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| Content Provider | PubMed Central |
|---|---|
| Author | Yukiko, Hara-kudo Nishina, Tokuhiro Nakagawa, Hiroshi Konuma, Hirotaka Hasegawa, Junko Kumagai, Susumu |
| Copyright Year | 2001 |
| Abstract | We have developed a new, effective procedure for detecting Vibrio parahaemolyticus in seafoods using enrichment and plating onto a chromogenic agar medium. Samples were cultured in salt Trypticase soy broth, which is a nonselective medium, and then a portion of the culture was cultured with salt polymyxin broth, which is a selective medium for V. parahaemolyticus. This two-step enrichment was more effective than the one-step enrichment in salt polymyxin broth alone. The enrichment cultures were then plated onto a new chromogenic agar containing substrates for beta-galactosidase. The V. parahaemolyticus colonies developed a purple color on this growth medium that distinguished them from other related bacterial strains. V. parahaemolyticus was isolated more frequently from naturally contaminated seafood samples using the chromogenic agar than thiosulfate citrate bile salts sucrose agar medium, which is currently used for the isolation of V. parahaemolyticus. Our findings suggest that this new enrichment and isolation scheme is more sensitive and accurate for identifying V. parahaemolyticus in seafood samples than previously used methods. |
| Related Links | http://dx.doi.org/10.1128/aem.67.12.5819-5823.2001 |
| Ending Page | 5823 |
| Page Count | 5 |
| Starting Page | 5819 |
| File Format | |
| ISSN | 00992240 |
| e-ISSN | 10985336 |
| Journal | Applied and Environmental Microbiology |
| Issue Number | 12 |
| Volume Number | 67 |
| Language | English |
| Publisher | American Society for Microbiology |
| Publisher Date | 2001-12-01 |
| Access Restriction | Open |
| Rights Holder | American Society for Microbiology |
| Subject Keyword | Biotechnology Food Science Ecology Applied Microbiology and Biotechnology Research in Higher Education |
| Content Type | Text |
| Resource Type | Article |
| Subject | Ecology Food Science Applied Microbiology and Biotechnology Biotechnology |
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