• Title/Summary/Keyword: V. parahaemolyticus

Search Result 282, Processing Time 0.022 seconds

Cloning and Sequence Analysis of the trpB, trpA and 3' trpC(F) Gens of Vibrio metschnikovii Strain RH530 (Vibrio metschnikovii 균주 RH530의 trpB, trpA 그리고 3' trpC(F) 유전자의 클로닝 및 염기서열 결정)

  • Kwon, Yong-Tae;Kim, Jin-Oh;Yoo, Young-Dong;Rho, Hyune-Mo
    • Korean Journal of Microbiology
    • /
    • v.32 no.2
    • /
    • pp.120-125
    • /
    • 1994
  • The genes, trpB, trpA and 3’ trpC(F) of Vibrio metschnikovii strain RH530 were cloned and sequenced. The trpB and trpA genes had open reading frames of 1,173 bp and 804 bp encoding 391 and 268 amino acids, respectively. The trpB and trpA genes had conventional ribosome-binding sequences and overlapped with each other by one nucleotide, suggesting that these two genes are translationally coupled. 115 nucleotide upstream the trpB start codon, tjere was an incomplete open reading frame of the 3’-end of the trpC(F). The amino acid sequences of trpB, trpA and trpC(F) of V. metschnikovii RH530 had identities of 64.2%, 82.4% and 73.7% respectively, for those of V. parahaemolyticus; 58.7%, 72.3% and 54.9%, respectively, for Salmonella typhimurium; and 42.6%. 54.1% and 12.5%, respectively, for brevibacterium lactofermentum. The genetic organization of these genes, especially in the noncoding region between trpC(F) and trpB, was distinct from that of Enterobacteriaceae.

  • PDF

Resistance of Vibrio parahaemolyticus Against the Environmental Factors (Vibrio parahaemolyticus의 환경인자(環境因子)에 대(對)한 저항성(抵抗性))

  • Kim, Sang-Chual;Kim, Doo-Hie;Park, Soon-Woo
    • Journal of Preventive Medicine and Public Health
    • /
    • v.21 no.1 s.23
    • /
    • pp.183-194
    • /
    • 1988
  • This study was carried out to investigate for resistance of V. parahaemolyticus that isolated from patients of food poisoning and fish and shellfish, captured in east coast of Kyungpook province of Korea from 1985 to 1986. VP ATCC 17802 and NAG V. ATCC 6538 were used as control. In fish, shellfish and seaweed, the more temperature increased, the shorter survival time was. In case of sea-water, the more temperature rose up, the longer survival time was, particularly in $37^{\circ}C$ and $25^{\circ}C$, the strains had survived after 6 months. And in tapwater, it was sterilized in 150 mins. and survived for 11.5 days on maximum in ground water. In kimchi, at room temperature, germicidal time was shorter more than 6 times compared with that which had been kept in refrigerator. It survived for 57.1 days in milk, 49.2 mins. in yougurt. Strains had been surviving in frozen condition at $-70^{\circ}C$ even after 6 months, present study time. In resistance test in water bath at several degrees of temperature, all the strains were sterilized in 20 mins. with $60^{\circ}C$. In resistance test to driness, number of surviving strains dropped rapidly in 10-11%) water contents. In UV $2538{\AA}$, strains were sterilized in 20 mins. In resistance test to alcohol, strains had survived for 0.1-4 mins. in fermentative wine of below than 25% and distilled wine of over than 25% in alcohol concentration. The bactericidal concentration of disinfectant was 1% in phenol and 3% in cresol. In 0.1M acetic acid and 0.1M lactic acid, number of surviving colonies decreased rapidly but not in citric acid. The more NaCl concentration rose up, the lower decreasing rate of number of surviving colonies was. The strains had showed sensitive response to vancomycin, chloramphenicol, gentamicin, and resisted to carbenicillin, ampicillin and kanamycin. When one day culture strain was cultured till 25th day, resistant strains to tetracycline and cephalothin were changed to sensitive.

  • PDF

Development of a Rapid Foodborne-pathogen-detection Method Involving Whole-genome Amplification (Whole genome amplification을 이용한 식중독 세균 신속 검출 기술 개발)

  • Seong, Ji-Yeong;Ko, Young-Jun;Myeong, Hyeon-Koon;Oh, Se-Wook
    • Korean Journal of Food Science and Technology
    • /
    • v.48 no.2
    • /
    • pp.128-132
    • /
    • 2016
  • In this study, polyethylene glycol (PEG) was used to improve DNA amplification efficiency during whole genome amplification (WGA). Amplification efficiency was determined by adding PEG with different molecular weights to the WGA reaction. The greatest increase in amplification efficiency was obtained with PEG 4,000 used at 1.5% concentration. Foodborne pathogenic DNA was amplified by WGA and quantitatively analyzed by real-time polymerase chain reaction. DNA of Salmonella serotype Typhimurium, Listeria monocytogenes, and Vibrio parahaemolyticus was amplified 7,777.01, 9,981.22, and 1,239.03 fold, respectively, by WGA. On adding PEG in the WGA reaction (i.e., enhanced WGA [eWGA]), 18-40-fold more DNA amplification was achieved. Thus, these analyses showed that foodborne pathogens, which are usually present at very low concentration in foods, can be detected by real-time PCR and WGA.

PCR Method Based on the ogdH Gene for the Detection of Salmonella spp. from Chicken Meat Samples

  • Jin, Un-Ho;Cho, Sung-Hak;Kim, Min-Gon;Ha, Sang-Do;Kim, Keun-Sung;Lee, Kyu-Ho;Kim, Kwang-Yup;Chung, Duck Hwa;Lee, Young-Choon;Kim, Cheorl-Ho
    • Journal of Microbiology
    • /
    • v.42 no.3
    • /
    • pp.216-222
    • /
    • 2004
  • In a previous paper, the ogdH gene that encodes 2-oxoglutarat dehydrogenase was isolated from Salmonella typhimurium. The catalytic N-terminal region in the enzyme was found to be very specific for the Salmonella species. Therefore, the aim of the present study was to detect S. typhimurium in food sources using primers designed for OGDH-l and OGDH-2 which were based on the salmonella-specific region of the ogdH gene. A simple polymerase chain reaction (PCR) detection method was developed to detect low numbers of S. typhimurium in a chicken meat microbial consortium. Using the ogdH-specific primers under stringent amplification conditions and for gene probe analysis, fewer than 100 colony-forming units (CFUs) were detectable when pure cultures were employed. When the PCR assay was run on S. typhimurium-contaminated meat contents, only the positive meat samples containing as few as 200 CFUs reacted to the assay. The method employed for sample processing is simple and it was determined to provide a sensitive means of detecting trace amounts of S. typhimurium-specific sequences in the presence of mixed meat microbial populations. When compared with six representative intestinal gram-negative bacterial strains in foods, including Vibrio parahaemolyticus, V. vulnificus, Enterobacter cloacae, E. coli O157:H7, Pseudomonas aeruginosa, and Proteus sp., S. typhimurium had a unique and distinct PCR product (796 bp). In conclusion, the two OGDH primers were found to be rapid and sensitive detectors of Salmonella spp for the PCR method.

Microbiological Safety of Commercial Salt-fermented Shrimp during Storage (새우젓 저장 유통 중 위해 미생물학적인 안전성 연구)

  • Oh, Sang-Hee;Heo, Ok-Soon;Bang, Ok-Kyun;Chang, Hae-Choon;Shin, Hyun-Soo;Kim, Mee-Ree
    • Korean Journal of Food Science and Technology
    • /
    • v.36 no.3
    • /
    • pp.507-513
    • /
    • 2004
  • Microbiological safety investigation of 36 commercial salt-fermented shrimps revealed presence of coliform and Gram(+) cocci, whereas pathogenic bacteria such as Escherichia coli O26, Salmonella, Shigella, Staphylococcus aureus, Vibrio parahaemolyticus, and V. cholerae were not detected. When pathogenic bacteria were inoculated into 9, 18, and 27% salted shrimps, Salmonella so., E. coli O26, and S. aureus were not detected up to 13, 80, and 90 days of fermentation at $20^{\circ}C$, respectively, whereas up to 15 day in commercial salt-fermented shrimps.

Development of a One-Step PCR Assay with Nine Primer Pairs for the Detection of Five Diarrheagenic Escherichia coli Types

  • Oh, Kyung-Hwan;Kim, Soo-Bok;Park, Mi-Sun;Cho, Seung-Hak
    • Journal of Microbiology and Biotechnology
    • /
    • v.24 no.6
    • /
    • pp.862-868
    • /
    • 2014
  • Certain Escherichia coli (E. coli) strains have the ability to cause diarrheal disease. Five types of diarrheagenic E. coli have been identified, including EHEC, ETEC, EPEC, EAEC, and EIEC. To detect these five diarrheagenic types rapidly, we developed a one-step multiplex PCR (MP-PCR) assay using nine primer pairs to amplify nine virulence genes specific to the different virotypes, with each group being represented (i.e., stx1 and stx2 for EHEC, lt, sth, and stp for ETEC, eaeA and bfpA for EPEC, aggR for EAEC, and ipaH for EIEC). The PCR primers were constructed using MultAlin. The sensitivity and specificity of the constructed multiplex PCR primers were measured using DNA isolated from diarrheagenic E. coli strains representing each group. The limits of detection were as follows: $5{\times}10^1CFU/ml$ for EHEC, $5{\times}10^3CFU/ml$ for ETEC expressing lt and sth, $5{\times}10^4CFU/ml$ for ETEC expressing stp, $5{\times}10^2CFU/ml$ for EPEC, $5{\times}10^4CFU/ml$ for EAEC, and $5{\times}10^2CFU/ml$ for EIEC. To confirm the specificity, C. jejuni, C. perfringens, S. Typhimurium, V. parahaemolyticus, L. monocytogenes, Y. enterocolitica, B. cereus, and S. aureus were used as negative controls, and no amplification was obtained for these. Moreover, this kit was validated using 100 fecal samples from patients with diarrhea and 150 diarrheagenic E. coli strains isolated in Korea. In conclusion, the multiplex PCR assay developed in this study is very useful for the rapid and specific detection of five diarrheagenic E. coli types. This single-step assay will be useful as a rapid and economical method, as it reduces the cost and time required for the identification of diarrheagenic E. coli.

Antimicrobial Activity and Components of Extracts from Agastache rugosa during Growth Period

  • Song, Jong-Ho;Kim, Min-Ju;Kwon, Hyuk-Dong;Park, In-Ho
    • Preventive Nutrition and Food Science
    • /
    • v.6 no.1
    • /
    • pp.10-15
    • /
    • 2001
  • Antimicrobial activities of volatile flavor, water and methanol extracts from Agastache rugosa were investigated. The volatile flavor extract was obtained from A. rugosa by simulataneous distillation-extraction (SDE) method. Antimicrobial activity was investigated by disc diffusion method against several microorganisms, four species of Gram positive, three species of Gram negative and tow species of yeast. The volatile flavor extracts had strong antimicrobial activity againstc. utilisand S. cerevisiae. During the growth period, a difference in antimicrobial activity among volatile flavor extracts from A. rugosa was not shown. The water extract of above 10 mg/disc showed antimicrobial activity. Methanol extracts from A. rugosa harvested in June showed antimicrobial activity against tested Gram positive and Gram negative bacteria, showed weak antimicrobial activity against the bacteria from those harvested in July and August. In particular, antimicrobial activity against V. parahaemolyticus was stronger than that against other bacteria. Water and methanol extracts did not inhibit yeast. C. utilis and S. cerevisiae. To further elucidate the effective components, volatile flavor extracts was analyzed by GC/MS. harvested in June, the components included 8 phenols (93.031%), 18 terpenes (5.230%), 12 alcohols (1.300%) 8 alkanes (0.181%), 1 ester (0.056%), 2 ketones (0.033%), 2 aldehydes (0.011%) and 1 pyrrole (0.007%). In July, the components included 6 phenols (94.366%), 19 terpenes (3.394%), 11 alcohols (2.045%), 1 ester (0.039%), 2 ketones (0.028%), 1 furan (0.005%) and 1 aldehyde (0.005%). And in August, the components included 7 phenols (95.270%), 19 terpenes (2.951%), 13 alcohols (1.399%), 1 ester (0.063%), 2 aldehydes (0.016%), 2 ketones (0.011%), 1 alkane (0.006%), 1 acid (0.005%) and 1 pyrrole (0.005%). The major component of volatile flavors was estragole, a phenolic compound.

  • PDF

Functional Properties of Korean Atractylodes japonica Koidz (한국산 삽주의 기능성)

  • 강은미;정창호;심기환
    • Food Science and Preservation
    • /
    • v.8 no.1
    • /
    • pp.86-91
    • /
    • 2001
  • To study the availability of the Korean Atractylodes japonica Koidz. as ingredients for functional flood, functional properties of solvent extracts were investigated and the results were followed. Yield was 14.8% by ethanol extraction of fresh Korean A. Japonica and 17.7% by water fraction. Acetone extract and butanol fraction showed stronger activity of the hydrogen donating activities, each of 72.9% and 74.2%, respectively, in fresh Korean A. japonica and methanol extract and butanol fraction showed stronger activity of the nitrite scavenging effects, each of 95.0% and 79.2%. in fresh Korean A. japonica. Among the solvent extacts from fresh Korean a. japonica, extract by methanol showed strong antimicrobial activity in which clear zone showed 20 mm for Bacillus subtilis and 19 mm for Pseudomonas aeruginosa. Butanol fraction derived from methanol extract showed moderate antimicrobial activity : 18 mm clear zone for Bacillus subtilis and Vibrio parahaemolyticus. Minimum inhibitory concentrations of methanol extract and butanol fraction were about 2 mg/disc and 4 mg/disc against gram(+) bacteria and 6 mg/disc against gram(-) bacteria, respectively.

  • PDF

Simultaneous Detection of 10 Foodborne Pathogens using Capillary Electrophoresis-Based Single Strand Conformation Polymorphism

  • Oh, Mi-Hwa;Hwang, Hee-Sung;Chung, Bo-Ram;Paik, Hyun-Dong;Han, Sang-Ha;Kang, Sun-Moon;Ham, Jun-Sang;Kim, Hyoun-Wook;Seol, Kuk-Hwan;Jang, Ae-Ra;Jung, Gyoo-Yeol
    • Food Science of Animal Resources
    • /
    • v.32 no.2
    • /
    • pp.241-246
    • /
    • 2012
  • This report outlines the development of a rapid, simple, and sensitive detection system for pathogenic bacteria using a capillary electrophoresis-based, single strand conformation polymorphism (CE-SSCP) combined with PCR. We demonstrate that this method, used with primers targeting the V4 region of the16S rRNA gene, is capable of the simultaneous detection of 10 microbes that could be associated with foodborne illness, caused by animal-derived foods: Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, Campylobacter jejuni, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Yersinia enterocolitica, Vibrio parahaemolyticus, and Enterobacter sakazakii. The traditional detection techniques are time-consuming and labor-intensive, due to the necessary task of separate cultivation of each target species. As such, the CE-SSCP-PCR method, that we have developed, has the potential to diagnose pathogens rapidly, unlike the traditional technique, in order to prevent foodborne illness in a much more efficient manner.

Isolation and Identification of Antimicrobial Compound from Dandelion(Taraxacum platycarpum D.) (민들레로부터 항균성 화합물의 분리 및 동정)

  • 한영실;김건희;민경찬;이선희
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.28 no.4
    • /
    • pp.822-829
    • /
    • 1999
  • Antimicrobial activity of dandelion(Taraxacum platycarpum D.) was investigated. Methanol extract of dried dandelion was fractionated to hexane, chloroform, ethylacetate, butanol and aqueous fraction. Ethylacetate fraction among these fractions showed the highest inhibitory effect on the microorganisms such as B. subtilis, L. monocytogenes, S. aureus, E. coli and V. parahaemolyticus at $500\mu\textrm{g}/disc$. Ethylacetate fraction was further fractionated into 13 fractions by silica gel column and thin layer chromatography(TLC). The results showed that ethylacetate fractions No. 4, 5 and 6 had high antimicrobial activity. These were mixed again, re separated and five fractions were obtained. Among them, No. 2 fraction had the highest inhibitory effect on the microorganisms, which was then separated into six fractions. In the 3rd fractionation, No. 3 fraction was identified as benzoic acid by HPLC, $^{1}H-NMR$ and GC MS.

  • PDF