腸炎弧菌O3:K6和環境菌株的耐酸性與和假單胞菌和原生細菌的存活競爭   全文下載

Susceptibility of O3:K6 and Environmental Strains of Vibrio parahaemolyticus to Acid Inactivation, and Survival Competition between these Strains and Pseudomonas fluorescens and Indigenous Bacteria

腸炎孤菌是常見與海產相關的食品中毒細菌，自1996年從印度起至亞洲流行的新O3:K6型菌株是第一個大流行的菌抹。本研究分析這些新型菌株的耐酸性，同時探討它和假單胞菌與原生菌叢的存活競爭性。結果顯示這些新O3:K6的對數期菌體對於pH 3.0的耐受性顯著地高於環境菌株。混合培養的實驗顯示這些菌株的生長會受到所使用的菌株、培養基和溫度的影響。和假單胞菌或原生菌叢的競爭實驗中顯示，所有腸炎孤菌在1／10 TSB培養基中具有相似的競爭性，但在牡蠣培養基中，腸炎孤菌環境菌株在4或25°C下都較新O3:K6菌株有更好的存活率。兩株新的O3:K6菌株（1121，1137）則具有類似的存活表現。這些數據提供新O3:K6腸炎孤菌在食品與環境存活與散播的參考。

Vibrio parahaemolyticus is a common food poisoning pathogen associated with seafood. New O3:K6 strains originating from India in 1996 were the first pandemic strains and spread rapidly throughout many Asian countries. This study examines the characteristics of these new O3:K6 strains with respect to acid susceptibility and survival competition with Pseudomonas fluorescens and indigenous oyster spoilage microflora. Results revealed that the exponential phase cultures of new O3:K6 strains were significantly more tolerant of acid at pH 3.0 than the environmental strains. In these co-culture experiments, survival of the V. parahaemolyticus strains was influenced by the bacterial strains, incubation medium and incubation temperature. All V. parahaemolyticus strains showed similar survival ability when co-cultured with P. fluorescens in 1/10 tryptic soy broth. In the oyster medium, the environmental strain survived better than the new O3:K6 strains at 4 or 25ûC. Both of the new O3:K6 strains (1121 and 1137) showed similar survivability in this study. These data offer hints on the survival of the new O3:K6 strains and their ability to spread. 腸炎孤菌是常見與海產相關的食品中毒細菌，自1996年從印度起至亞洲流行的新O3:K6型菌株是第一個大流行的菌抹。本研究分析這些新型菌株的耐酸性，同時探討它和假單胞菌與原生菌叢的存活競爭性。結果顯示這些新O3:K6的對數期菌體對於pH 3.0的耐受性顯著地高於環境菌株。混合培養的實驗顯示這些菌株的生長會受到所使用的菌株、培養基和溫度的影響。和假單胞菌或原生菌叢的競爭實驗中顯示，所有腸炎孤菌在1／10 TSB培養基中具有相似的競爭性，但在牡蠣培養基中，腸炎孤菌環境菌株在4或25°C下都較新O3:K6菌株有更好的存活率。兩株新的O3:K6菌株（1121，1137）則具有類似的存活表現。這些數據提供新O3:K6腸炎孤菌在食品與環境存活與散播的參考。