Adherence assays and Slime production of Vibrio alginolyticus and Vibrio parahaemolyticus

In this study we investigated the phenotypic slime production of Vibrio alginolyticus and Vibrio parahaemolyticus strains, food-borne pathogens, using a Congo red agar plate assay. Furthermore, we studied their ability to adhere to abiotic surfaces and Vero cells line. Our results showed that only V...

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Autores principales: Ben Abdallah, Fethi, Chaieb, Kamel, Zmantar, Tarek, Kallel, Hela, Bakhrouf, Amina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2009
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769735/
https://www.ncbi.nlm.nih.gov/pubmed/24031378
http://dx.doi.org/10.1590/S1517-838220090002000033
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author Ben Abdallah, Fethi
Chaieb, Kamel
Zmantar, Tarek
Kallel, Hela
Bakhrouf, Amina
author_facet Ben Abdallah, Fethi
Chaieb, Kamel
Zmantar, Tarek
Kallel, Hela
Bakhrouf, Amina
author_sort Ben Abdallah, Fethi
collection PubMed
description In this study we investigated the phenotypic slime production of Vibrio alginolyticus and Vibrio parahaemolyticus strains, food-borne pathogens, using a Congo red agar plate assay. Furthermore, we studied their ability to adhere to abiotic surfaces and Vero cells line. Our results showed that only V. alginolyticus ATCC 17749 was a slime-producer developing almost black colonies on Congo red agar plate. Adherence to glace tube showed that all V. alginolyticus strains were more adherent than V. parahaemolyticus. Only V. alginolyticus ATCC 17749 was found to be able to form biofilm on polystyrene microplate wells (OD(570) = 0.532). Adherence to Vero cells showed that all tested strains were non adherent after 30 min, however after 60 min all the studied strains become adherent. The percentage of adherence ranged from1.23% to 4.66%.
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spelling pubmed-37697352013-09-12 Adherence assays and Slime production of Vibrio alginolyticus and Vibrio parahaemolyticus Ben Abdallah, Fethi Chaieb, Kamel Zmantar, Tarek Kallel, Hela Bakhrouf, Amina Braz J Microbiol Food Microbiology In this study we investigated the phenotypic slime production of Vibrio alginolyticus and Vibrio parahaemolyticus strains, food-borne pathogens, using a Congo red agar plate assay. Furthermore, we studied their ability to adhere to abiotic surfaces and Vero cells line. Our results showed that only V. alginolyticus ATCC 17749 was a slime-producer developing almost black colonies on Congo red agar plate. Adherence to glace tube showed that all V. alginolyticus strains were more adherent than V. parahaemolyticus. Only V. alginolyticus ATCC 17749 was found to be able to form biofilm on polystyrene microplate wells (OD(570) = 0.532). Adherence to Vero cells showed that all tested strains were non adherent after 30 min, however after 60 min all the studied strains become adherent. The percentage of adherence ranged from1.23% to 4.66%. Sociedade Brasileira de Microbiologia 2009 2009-06-01 /pmc/articles/PMC3769735/ /pubmed/24031378 http://dx.doi.org/10.1590/S1517-838220090002000033 Text en © Sociedade Brasileira de Microbiologia http://creativecommons.org/licenses/by-nc/3.0/ All the content of the journal, except where otherwise noted, is licensed under a Creative Commons License
spellingShingle Food Microbiology
Ben Abdallah, Fethi
Chaieb, Kamel
Zmantar, Tarek
Kallel, Hela
Bakhrouf, Amina
Adherence assays and Slime production of Vibrio alginolyticus and Vibrio parahaemolyticus
title Adherence assays and Slime production of Vibrio alginolyticus and Vibrio parahaemolyticus
title_full Adherence assays and Slime production of Vibrio alginolyticus and Vibrio parahaemolyticus
title_fullStr Adherence assays and Slime production of Vibrio alginolyticus and Vibrio parahaemolyticus
title_full_unstemmed Adherence assays and Slime production of Vibrio alginolyticus and Vibrio parahaemolyticus
title_short Adherence assays and Slime production of Vibrio alginolyticus and Vibrio parahaemolyticus
title_sort adherence assays and slime production of vibrio alginolyticus and vibrio parahaemolyticus
topic Food Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769735/
https://www.ncbi.nlm.nih.gov/pubmed/24031378
http://dx.doi.org/10.1590/S1517-838220090002000033
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