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
Environmental Sciences
Jiahui Fan, Yangyang Jia, Dongdong Xu, Zhe Ye, Jiahang Zhou, Jionghao Huang, Yulong Fu, Chaofeng Shen
Summary: It was found that Rhodococcus biphenylivorans TG9 enters a viable but nonculturable (VBNC) state under anaerobic conditions, leading to a significant reduction in metabolic activity and degradation ability. However, resuscitation by providing oxygen can restore the degrading capacity of TG9 in the VBNC state, providing a new strategy to cope with survival under anaerobic conditions.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Review
Fisheries
Shanshan Zhang, Qian Yang, Mieke Eggermont, Tom Defoirdt
Summary: To control bacterial diseases in aquaculture without relying on antibiotics, interference of quorum-sensing systems has been widely studied as an alternative therapy. This review provides an overview of the quorum-sensing systems in vibrios belonging to the Harveyi clade and the Splendidus clade, and discusses different agents that interfere with these systems to protect aquatic animals from diseases caused by these vibrios. It also identifies knowledge gaps and proposes future research directions in this field.
REVIEWS IN AQUACULTURE
(2023)
Article
Food Science & Technology
Haiyang Yan, Meng Li, Lingling Meng, Feng Zhao
Summary: The viable but nonculturable (VBNC) state of Staphylococcus aureus can be induced in citric acid buffer at -20 degrees C, causing changes in some biological characteristics, but can be successfully resuscitated under various conditions. The food industry should pay attention to the potential hazard posed by VBNC S. aureus under frozen conditions.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
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
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
Yue Zhang, Xinyu Liao, Jinsong Feng, Donghong Liu, Shiguo Chen, Tian Ding
Summary: Salmonella spp. is a major cause of foodborne outbreaks worldwide. This study found that Salmonella can enter a viable but nonculturable (VBNC) state in liquid egg products, and under certain conditions, can resuscitate. This has important implications for food safety and understanding the health risks associated with Salmonella.
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)
Article
Food Science & Technology
Zhenbo Xu, Kan Wang, Ziqi Liu, Thanapop Soteyome, Yang Deng, Ling Chen, Gamini Seneviratne, Wei Hong, Junyan Liu, Janette M. Harro, Birthe Kjellerup
Summary: This study confirmed that spoilage bacteria can enter the VBNC state and identified a case of beer spoilage caused by VBNC Pediococcus damnosus cells using a novel procedure. The combination of genomic sequencing, flow cytometry, and routine culturing can provide direct evidence of VBNC cells in spoiled food samples and aid in further research on food safety issues caused by VBNC microbes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Luiza P. Morawska, Oscar P. Kuipers
Summary: The article discusses the physiological adaptation of bacteria to the viable but non-culturable (VBNC) state and the similarities in transcriptional response between VBNC cells and antibiotic-sensitive cells. The study also reveals the strong upregulation of genes involved in proline uptake and catabolism, suggesting a potential role of proline as a nutrient in VBNC cells.
SCIENTIFIC REPORTS
(2022)
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.
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
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
Biotechnology & Applied Microbiology
Victor Jayeola, J. M. Farber, S. Kathariou
Summary: This study found that unique stressors on dried fruit can induce the VBNC state in Salmonella, making it undetectable using culture-based methods. Therefore, additional microscopic and molecular methods should be considered for the accurate detection of all viable and/or culturable cells of Salmonella contaminating dried fruit, as all of these cells have the potential to cause human illness.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
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)