Article
Food Science & Technology
Eleonora Di Salvo, Felice Panebianco, Antonio Panebianco, Graziella Ziino
Summary: This study found that viable but nonculturable forms of Vibrio parahaemolyticus may be present in frozen bivalve molluscs, suggesting that it could be a potential unrecognized source of food contamination and infection. Further data is needed to perform a robust risk assessment.
Article
Food Science & Technology
Jae-Hyun Yoon, Young-Min Bae, Suyoung Jo, Sung-Kwon Moon, Se-Wook Oh, Sun-Young Lee
Summary: This study demonstrated that formulated resuscitation-promoting broths can partially revive Vibrio parahaemolyticus which has experienced cold and starvation stresses, with the bacterium showing better culturability under specific enrichment conditions.
FOOD SCIENCE AND BIOTECHNOLOGY
(2021)
Review
Food Science & Technology
Rui Gao, Xinyu Liao, Xihong Zhao, Donghong Liu, Tian Ding
Summary: Viable but nonculturable (VBNC) microorganisms are recognized as pathogenic contaminants in foods and environments, with distinct characteristics that have been used as the basis for developing diagnostic tools. Various methods for examining microorganisms in the VBNC state are currently available, each with its own advantages and drawbacks, and there are also emerging techniques with potential for future applications.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Biotechnology & Applied Microbiology
Jingxiao Cai, Mengqing Zhou, Yuanxing Zhang, Yue Ma, Yibei Zhang, Qiyao Wang
Summary: In this study, the marine bacterium Vibrio alginolyticus was shown to enter the VBNC state when exposed to low nutrient concentrations for prolonged periods of time. 635 determinants governing the formation of the VBNC state were identified, including genes with defective effects on VBNC formation and genes contributing to entry into the VBNC state. Genes involved in metabolic pathways were found to have an inhibitory effect on VBNC formation, while genes related to chemotaxis or folate biosynthesis promoted entry into the VBNC state.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Microbiology
Sariqa Wagley, Helen Morcrette, Andrea Kovacs-Simon, Zheng R. Yang, Ann Power, Richard K. Tennant, John Love, Neil Murray, Richard W. Titball, Clive S. Butler
Summary: Members of the Proteobacteria can enter a viable but non culturable (VBNC) state as a survival strategy under stressful conditions. Using Vibrio parahaemolyticus as a model organism, distinct subpopulations in the VBNC state with different resuscitation potentials and proteomic profiles were identified. Deletion of the lactate dehydrogenase gene triggered cells to enter VBNC state, while lactate addition extended resuscitation potential. The ability to survive in VBNC state may be linked to overcoming oxidative stress.
Article
Biotechnology & Applied Microbiology
Jingbin Zhang, Xiaonan Lu
Summary: Many bacteria, including pathogens like Campylobacter, can enter the viable but nonculturable (VBNC) state to survive in adverse environments. This study explored how food processing conditions and food products could induce Campylobacter jejuni to enter the VBNC state. The results showed that chlorine treatment reduced the culturability but preserved the viability of C. jejuni cells. Under aerobic and low-temperature conditions, approximately 10% of the cells entered the VBNC state. The cells remained viable in ultrahigh-temperature and pasteurized milk, but the number of culturable cells decreased over time.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Food Science & Technology
Zenghui Gao, Heer Ding, Ke Li, Qiang Zhang, Xubo Zhao, Bin Liu, Tianli Yue
Summary: Despite becoming the most common pathogen in seafood, the changes in virulence of Vibrio parahaemolyticus are often overlooked during seafood processing. Using frozen Penaeus chinensis as examples, we investigated the potential risks and determined the most virulent factors of V. parahaemolyticus, such as bacterial quantities, viable but nonculturable (VBNC) status, toxins TDH and TRH, and virulence genes tdh and trh. The bacterial quantities were significantly reduced during drain and sprinkling phases due to different factors. Washing was the main reason for bacterial reduction at the drain phase, while the strain entering VBNC state was another reason at the sprinkling phase. The results showed that the strains did not die during the freezing process, but became VBNC cells that still produced and accumulated toxins, especially the most virulent factor TDH.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Microbiology
Sandra A. Wilks, Verena V. Koerfer, Jacqui A. Prieto, Mandy Fader, C. William Keevil
Summary: This study compares the development of biofilms on three different types of urinary catheters and finds that biofilms develop rapidly on all materials, with some bacteria remaining viable but not metabolically active. This highlights the need for improved testing before clinical trials are initiated to better assess the effectiveness of antimicrobial catheters.
Article
Food Science & Technology
Jorge Garcia-Hernandez, Manuel Hernandez, Yolanda Moreno
Summary: Vibrio parahaemolyticus is a human food-borne pathogen capable of entering the food chain and acquiring a viable but non-cultivable state undetectable by traditional methods. The DVC-FISH technique can detect microorganisms presenting VBNC forms in complex samples. Results showed a significant logarithmic decrease of V. parahaemolyticus at low temperatures, while rapid proliferation occurred at 22 degrees Celsius.
Review
Food Science & Technology
Hanxu Pan, Qing Ren
Summary: The viable but nonculturable (VBNC) state is a survival strategy for bacteria in unfavorable conditions. Resuscitation is the recovery of VBNC cells, which is necessary for proof of their existence. The resuscitation of VBNC cells has been widely studied for risk control and potential applications in the food industry.
Article
Food Science & Technology
Yuan-qing Hu, Wan-ying Wang, Turmidzi Fath, Feng-xia Li, Lin-fang Fang, Zan-hu Zhou, Dan-feng Zhang
Summary: In this study, a PMA-mPCR assay was developed for accurately screening viable vibrios in aquatic foods. The assay exhibited 100% specificity and maintained its sensitivity after PMA treatment. The results showed that the assay could detect viable V. parahaemolyticus, V. alginolyticus, and V. cholerae as low as 1.0 x 102 CFU/mL after 10 hours of enrichment. The practical application of the assay using 453 actual samples also demonstrated its accuracy in screening target vibrios in seafood.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Jae-Hyun Yoon, Sun-Young Lee
Summary: This study investigated the effect of salt concentrations on the survival of Gram-negative bacteria in artificial seawater, as well as the culturable populations of Vibrio vulnificus under different conditions and the potential improvement of culturability with double layer agar plate methods.
Article
Food Science & Technology
Huiying Wang, Yuhong Zhang, Lixia Dai, Xiaoyu Bo, Xiangyun Liu, Xin Zhao, Jie Yu, Lai-Yu Kwok, Qiuhua Bao
Summary: This study investigated the metabolomic differences between VBNC and recovered L. paracasei Zhang cells, revealing the altered physiology of VBNC cells. The results showed that the liquid MRS medium was the most effective in reversing the VBNC state in L. paracasei Zhang.
Article
Gastroenterology & Hepatology
Daniel Tchelet, Kinga Keppel, Eran Bosis, Dor Salomon
Summary: In this study, proteomics was used to identify antibacterial effectors in the secretome of Vibrio parahaemolyticus strains. The results revealed two conserved effectors and other effectors that are only present in subsets of strains, suggesting a core and accessory effector repertoire of the T6SS2 system. A conserved Rhs effector was also discovered to be required for T6SS2 activity.
Article
Genetics & Heredity
Leena Malayil, Suhana Chattopadhyay, Emmanuel F. Mongodin, Amy R. Sapkota
Summary: This study utilized a combination of BrdU labeling, enrichment techniques, and 16S rRNA sequencing to detect metabolically-active Vibrio spp. in nontraditional irrigation water sources. The approach successfully identified various metabolically-active Vibrio spp. and other potential pathogens of concern, refining our understanding of pathogen prevalence in nontraditional irrigation waters.
ENVIRONMENTAL MICROBIOME
(2021)
