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Journal of fisheries science and technology v.5 no.3, 2002년, pp.178 - 182   피인용횟수: 5

Pathogenic Factors of Vibrio spp. Isolated from Seawater of Gwangan Beach in Busan

Park Mi-Yeon    (Department of Food Science and Technology, Pukyong National University   ); Kim Hyun-Jin    (Department of Food Science and Technology, Pukyong National University   ); Choi Seung-Tae    (Institute of Genetic Engineering, Changwon National University   ); Oh Eun-Gyong    (South Sea Fisheries Research Institute, NFRDI   ); Chang Dong-Suck    (Department of Food Science and Technology, Pukyong National University  );
  • 초록

    The authors identified 68 Vibrio strains from Gwangan beach seawater from June to October in 2001. We identified them as 19 strains of Vibrio alginolyticus, 15 strains of V. vulnificus, 15 strains of V. parahaemolyticus, 11 strains of V. cholerae non O1, 7 strains of V. fluvialis and just one strain of V. hollisae. They showed their typical biochemical characteristics by API 20E kit (bioMerieux), respectively. It was examined whether their cultural supernatants had enzymatic activities such as hemolysin, protease or urease. The 46 strains showed hemolytic activities and/or protease activities. But we could not find any strain which had urease activity. All isolates of V. cholerae non O1 showed $\beta$ hemolysis. The others showed $\alpha$ hemolysis or did not show clear zones on sheep blood agar plates. These results of Kanagawa phenomenon were not always correspondant with hemolytic activities of cultural supernatants at late log phase. Some strains had higher hemolytic activities despite of showing protease activities on skim milk agar plates and in litmus milk media. On the other hand, some strains showed protease activities but did not show hemolytic activities. Therefore we could guess that there were the relationships between hemolysins and proteases produced by pathogenic vibrios.


  • 주제어

    Vibrio strains .   Kanagawa phenomenon .   Hemolytic activity .   Protease activity .   Urease activity.  

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