海产品中副溶血性弧菌的分离、鉴定及与临床分离株的生化性状比较

Vibrio parahaemolyticus from Seafood: Their Isolation,Identification Phenotypic Comparison with Clinical Isolates

摘要:

利用TCBS和科玛嘉两种选择性培养基从60份海产品中初筛得到27株疑似副溶血性弧菌, 经生化鉴定, 27株均为副溶血性弧菌, 其中22株是从鲜活海产品中分离得到, 5株从冷冻海产品中分离得到。进一步与临床上得到的32株副溶血性弧菌进行了四个特殊生化试验的比较, 结果发现副溶血性弧菌临床分离株与海产品分离株在溶血、脲酶及枸橼酸盐利用3个生化试验上存在差异, 而阿拉伯糖利用试验无差异, 这为根据生化性状研究不同来源副溶血性弧菌提供基础。

Abstract:

In this paper, two selective media—TCBS agar and CHROMager—were utilized for the isolation of Vibrio parahaemolyticus (Vp). According to the biochemical identification, all the 27 suspected strains which were isolated from 60 samples of seafood were identified to be Vp, 22 strains of them were from fresh seafoods and 5 strains were from frozen ones. With further research on 4 special biochemical tests, comparing these 27 Vp strains with 32 Vp clinic strains isolated from patients, there were some difference in Hemolysis test, Urease test and Citrate test, while no significant difference in Arabinose test. As such, it supplies a theoretic basis for studying in biochemical characteristics of Vp from different sources.