Literature DB >> 29654902

Characterization of extracellular virulence properties and biofilm-formation capacity of Vibrio species recovered from ready-to-eat (RTE) shrimps.

Abeni Beshiru1, Etinosa O Igbinosa2.   

Abstract

In this study, we evaluated the virulence factor production, biofilm-forming ability and cell surface properties of ready-to-eat shrimps associated vibrios strains. A total of 1440 ready-to-eat (RTE) shrimp samples were purchased from open markets in southern Nigeria, from November 2016 to October 2017. Biofilm formation was carried out using the microtitre plate method. Cell-to-cell adhesion of Vibrio species was assessed via surface hydrophobicity using the bacterial adherence to hydrocarbons (BATH) and salting aggregation technique, autoaggregation and coaggregation assay. The virulence potential of the identified 120 Vibrio strains includes haemolysis 107 (89.17%), lipase 106 (88.33%), protease 108 (90%), gelatinase 111 (92.5%), the presence of surface-layer (S-layer) 109 (90.8%) and DNA degrading activity 107 (89.17%). Biofilm formation at 30 °C tryptone soy broth in dynamic conditions revealed total biofilm producers for the Vibrio species as follows: V. parahaemolyticus (95.65%), V. vulnificus (92.86%), V. fluvialis (91.67%), V. alginolyticus (87.5%), V. cholerae (100%), V. mimicus (90%), V. harveyi (66.7%), and other Vibrio spp. (84%). A total of 50 biofilm producing vibrios using BATH technique include 49 (98%) hydrophilic and 1 (2%) moderately hydrophobic. Using the modified salting aggregation technique, 50 (100%) was characterized as hydrophilic. Autoaggregation index for the 12 biofilms producing Vibrio strains ranged from 11.6 to 41.3%, while the autoaggregation index for the 12 test bacteria ranged from 26.2 to 71.3%. Coaggregation between the 12 test bacteria with the 12 Vibrio strains ranged from 9.3 to 78.5%. However most vibrios in this study were hydrophilic, their hydrophilic potential is important for their capability to autoaggregate and coaggregate. Findings on the specific process by which virulent Vibrio spp. form biofilm and adhere to shrimp surface as attached plankton may assist in monitoring epidemics of the pathogen.
Copyright © 2018 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Aggregation; Hydrophilic; Seafood; Shrimps-associated vibrios; Surface adherence

Mesh:

Substances:

Year:  2018        PMID: 29654902     DOI: 10.1016/j.micpath.2018.04.015

Source DB:  PubMed          Journal:  Microb Pathog        ISSN: 0882-4010            Impact factor:   3.738


  6 in total

Review 1.  Non-serogroup O1/O139 agglutinable Vibrio cholerae: a phylogenetically and genealogically neglected yet emerging potential pathogen of clinical relevance.

Authors:  Bright E Igere; Anthony I Okoh; Uchechukwu U Nwodo
Journal:  Arch Microbiol       Date:  2022-05-14       Impact factor: 2.667

2.  Meta-Analysis for the Global Prevalence of Foodborne Pathogens Exhibiting Antibiotic Resistance and Biofilm Formation.

Authors:  Qian Tao; Qian Wu; Zhaohuan Zhang; Jing Liu; Cuifang Tian; Zhenhua Huang; Pradeep K Malakar; Yingjie Pan; Yong Zhao
Journal:  Front Microbiol       Date:  2022-06-14       Impact factor: 6.064

3.  Genetic Basis of High-Pressure Tolerance of a Vibrio parahaemolyticus Mutant and Its Pathogenicity.

Authors:  Lifang Feng; Minhui Xu; Junli Zhu; Haixia Lu
Journal:  Front Microbiol       Date:  2022-03-31       Impact factor: 5.640

4.  Genomic and Phenotypic Characteristics for Vibrio vulnificus Infections.

Authors:  Jiajie Zhang; Yicheng Huang; Hao Xu; Shuaibing Ying; Hongying Pan; Wei Yu
Journal:  Infect Drug Resist       Date:  2021-09-14       Impact factor: 4.003

5.  Processed ready-to-eat (RTE) foods sold in Yenagoa Nigeria were colonized by diarrheagenic Escherichia coli which constitute a probable hazard to human health.

Authors:  Abeni Beshiru; Anthony I Okoh; Etinosa O Igbinosa
Journal:  PLoS One       Date:  2022-04-05       Impact factor: 3.240

6.  Antimicrobial Resistance, Virulence Determinants, and Biofilm Formation of Enterococcus Species From Ready-to-Eat Seafood.

Authors:  Etinosa O Igbinosa; Abeni Beshiru
Journal:  Front Microbiol       Date:  2019-04-18       Impact factor: 5.640

  6 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.