Multiple enzymatic profiles of Vibrio parahaemolyticus strains isolated from oysters.

Autor:	Costa RA; Sea Sciences Institute, Federal University of Ceará, Abolição 3207, 60165-081, Fortaleza, Brazil. Electronic address: renata.albuq@gmail.com., Conde Amorim LM; Sea Sciences Institute, Federal University of Ceará, Abolição 3207, 60165-081, Fortaleza, Brazil., Araújo RL; Sea Sciences Institute, Federal University of Ceará, Abolição 3207, 60165-081, Fortaleza, Brazil., dos Fernandes Vieira RH; Sea Sciences Institute, Federal University of Ceará, Abolição 3207, 60165-081, Fortaleza, Brazil.
Jazyk:	angličtina
Zdroj:	Revista Argentina de microbiologia [Rev Argent Microbiol] 2013 Oct-Dec; Vol. 45 (4), pp. 267-70.
DOI:	10.1016/S0325-7541(13)70035-X
Abstrakt:	The enzymatic characterization of vibrios has been used as a virulence indicator of sanitary interest. The objective of this study was to determine the enzymatic profile of Vibrio parahaemolyticus strains (n=70) isolated from Crassostrea rhizophorae oysters. The strains were examined for the presence of gelatinase (GEL), caseinase (CAS), elastase (ELAS), phospholipase (PHOS), lipase (LIP), amilase (AML) and DNase. All enzymes, except elastase, were detected in more than 60% of the strains. The most recurrent enzymatic profiles were AML + DNase + PHOS + GEL + LIP (n=16; 22.9%) and AML + CAS + DNase + PHOS + GEL + LIP (n=21; 30%). Considering the fact that exoenzyme production by vibrios is closely related to virulence, one must be aware of the bacteriological risk posed to human health by the consumption of raw or undercooked oysters. (Copyright © 2013 Asociación Argentina de Microbiología. Publicado por Elsevier España. All rights reserved.)
Databáze:	MEDLINE
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