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A biochemical protocol for the isolation and identification of current species of Vibrio in seafood
Author(s) -
Ottaviani D.,
Masini L.,
Bacchiocchi S.
Publication year - 2003
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.2003.02105.x
Subject(s) - vibrio , isolation (microbiology) , agar , microbiology and biotechnology , biology , incubation , identification (biology) , agar plate , vibrionaceae , bacteria , food science , chromatography , chemistry , biochemistry , ecology , genetics
Aims: We report a biochemical method for the isolation and identification of the current species of vibrios using just one operative protocol. Methods and Results: The method involves an enrichment phase with incubation at 30°C for 8–24 h in alkaline peptone water and an isolation phase on thiosulphate‐citrate‐salt sucrose agar plates incubating at 30°C for 24 h. Four biochemical tests and Alsina's scheme were performed for genus and species identification, respectively. All biochemical tests were optimized as regards conditions of temperature, time of incubation and media composition. The whole standardized protocol was always able to give a correct identification when applied to 25 reference strains of Vibrio and 134 field isolates. Conclusions: The data demonstrated that the assay method allows an efficient recovery, isolation and identification of current species of Vibrio in seafood obtaining results within 2–7 days. Significance and Impact of the Study: This method based on biochemical tests could be applicable even in basic microbiology laboratories, and can be used simultaneously to isolate and discriminate all clinically relevant species of Vibrio .