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Use of Bdellovibrio in eliminating pathogenicity vibrio in marine products and breeding water body thereof

A technology for pathogenic Vibrio and aquaculture water, applied in the direction of application, virus/bacteriophage, bacteria, etc., can solve problems such as difficult expansion of seafood farming process, and achieve remarkable application effects, good safety, and health protection effects

Inactive Publication Date: 2011-03-02
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] For the removal of pathogenic Vibrio, physical or chemical drug methods are still used at home and abroad at present, but there are obvious shortcomings in physical or chemical drug methods, and they can only be applied to food processing, and it is difficult to expand to The breeding process of seafood, and the study of biological methods to remove pathogenic Vibrio in edible seafood and its culture water can provide a safe and effective new technology for the whole process of "from farming to dining table"

Method used

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  • Use of Bdellovibrio in eliminating pathogenicity vibrio in marine products and breeding water body thereof
  • Use of Bdellovibrio in eliminating pathogenicity vibrio in marine products and breeding water body thereof
  • Use of Bdellovibrio in eliminating pathogenicity vibrio in marine products and breeding water body thereof

Examples

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Effect test

Embodiment 1

[0043] The application of Bdellovibrio to eliminate the pathogenic Vibrio carried by seafood before consumption, such as oyster, vannamei and sea bass, the application method includes the following specific steps and conditions:

[0044] Step 1: Isolation and purification of Bdellovibrio

[0045] Pre-treat the collected seawater or sediment, inoculate Vibrio parahaemolyticus that proliferates Bdellovibrio, pour the double-layer plate, and phage plaques appear on the double-layer plate containing the host bacteria, pick the single spot that is expanding, and then According to the microbiological method of liquid proliferation culture and double-layer plate inspection, the single plaque that is continuously expanding is picked again, and repeated several times, until the single plaque is subcultured to form a plaque with uniform shape, size and transparency, which is a leech arc The pure strain of Bdellovibrio was isolated according to the single spot size at the same time.

[...

Embodiment 2

[0089] Two strains of Bdellovibrio were used together to eliminate Vibrio parahaemolyticus, Vibrio alginolyticus, Vibrio mimeticus, Vibrio furnisella and Vibrio mechnikovi carried by oysters, vannamei and sea bass before eating, and the other steps were the same Example 1. figure 2 Middle -■- is the logarithmic curve of the concentration of Vibrio furnisella in the test series, -◆- is the logarithmic curve of the concentration of Vibrio Mechnikoff in the test series, -▲- is the concentration of Vibrio mimicus in the test series Concentration logarithmic curve, -●- is the logarithmic curve of Vibrio parahaemolyticus concentration in the test series, -×- is the logarithmic concentration curve of Vibrio alginolyticus in the test series. figure 2 Both are the lowest Bdellovibrio final concentration group in the test series (10 4 Vibrio concentration logarithmic curve in pfu / ml). Since the elimination effect of other high-concentration Bdellovibrio groups is better, for the sak...

Embodiment 3

[0092] Two strains of Bdellovibrio were used in combination to eliminate Vibrio Cincinnati, Vibrio Harveylius, Vibrio vulnificus, and Vibrio riverina carried by oysters, vannamei and perch before eating, and other steps were the same as in Example 1. image 3 Middle - ■- is the logarithmic curve of the concentration of Vibrio harveii in the test series, -◆- is the logarithmic curve of the concentration of Vibrio riverina in the test series, -▲- is the logarithmic curve of the concentration of Vibrio cincinnati in the test series, -●- is the logarithmic value curve of Vibrio vulnificus concentration in the test series. image 3 Both are the lowest Bdellovibrio final concentration group in the test series (10 4 Vibrio concentration logarithmic curve in pfu / ml). Since the elimination effect of other high-concentration Bdellovibrio groups is better, for the sake of simplicity, it is not shown in the figure. All data are the average of three replicates (aquariums).

[0093] from...

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Abstract

The invention discloses an application of bdellovibrios in removing pathogenic vibrio in marine food products and the culture water. The bdellovibrio concentrated solution is added into the marine food products and / or the culture water so as to lead the concentration of the bdellovibrio to reach at least 10<2>pfu / ml. When the invention is applied before eating the marine food products, in the transportation process and in the culture water, the concentration range of bdellovibrio is respectively 10<4>-10<12> pfu / ml, 10<3>-10<11> pfu / ml, and 10<2>-10<6 > pfu / ml. More than 90% pathogenic vibrio carried by marine food products before eating and / or in the transportation process is cleared by adopting a biological method, and the pathogenic vibrio in the culture water can also be controlled within10cfu / ml. The invention is suitable for the pretreatment process before being eaten or processed, the transportation process and the culture process of marine food products, especially facilitating the reduction or elimination of chemical medicine residues such as antibiotics, thus fundamentally avoiding the occurrence of food poisoning of the marine food products.

Description

technical field [0001] The invention belongs to the field of biotechnology, relates to bacteria and its application, specifically refers to the application of Bdellovibrio to eliminate pathogenic Vibrio in seafood and its culture water, and is especially suitable for eliminating seafood before eating or processing, during transportation and Common food poisoning Vibrio in its culture water. Background technique [0002] Pathogenic Vibrio is the most common pathogenic bacteria that causes seafood food poisoning in humans. It often exists in the surface and body of seafood shellfish and fish, and accounts for a considerable proportion in food poisoning. It mainly causes acute gastroenteritis, especially Vibrio parahaemolyticus (Vibrio parahaemolyticus), etc., have strong pathogenicity, rapid onset, fast transmission, many sources of infection, and long duration of epidemic among the population. [0003] Studies have shown that there are about 9 common Vibrio species that can ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A01N63/00A01P1/00A01K61/00C02F3/00C12N7/00C12R1/63
CPCY02A40/81
Inventor 蔡俊鹏李春霞李娟
Owner SOUTH CHINA UNIV OF TECH
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