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The effect of incubation temperature and sodium chloride concentration on the growth kinetics of Vibrio anguillarum and Vibrio anguillarum ‐related organisms
Author(s) -
GuérinFaublée Véronique,
Rosso L.,
Vigneulle Martine,
Flandrois J.P.
Publication year - 1995
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1995.tb03108.x
Subject(s) - vibrio anguillarum , strain (injury) , vibrio , microbiology and biotechnology , kinetics , incubation , chemistry , vibrionaceae , food science , biology , bacteria , biochemistry , anatomy , physics , genetics , quantum mechanics
The effect of temperature and NaCl concentration on the growth kinetics of Vibrio anguillarum and V. anguillarum ‐related (VAR) strains was studied. For one wild VAR strain, NaCl concentration interfered with growth temperature parameters, in particular, with the maximum growth temperature but also with the optimum temperature (defined as the temperature at which μ max equals its maximal value μ opt ), and with μ opt itself. For the same strain, optimal growth required the adding of NaCl to the medium to a final concentration of 1·5%. These results were not confirmed by tests on a V. anguillarum collection strain. When the NaCl concentration in the culture media was 1.5%, the optmum temperature for the nine strains studied ranged from 29.7°C to 34°C whereas the maximum temperature ranged between 35.3°C and 38.5°C. Hence, antbiotic susceptibility testing as well as biochemical identification might be carried out at 30°C in the presence of 1.5% NaCl, which corresponded to a suboptimal growth.