Comparative Analyses of Viable Bacterial Counts in Foods and Seawater under Microplate Based Liquid- and Conventional Agar Plate Cultivation: Increased Culturability of Marine Bacteria under Liquid Cultivation

Toru SHIGEMATSU; Shigeaki UENO; Yasuharu TSUCHIDA; Mayumi HAYASHI; Hiroko OKONOGI; Haruhiko MASAKI; Tomoyuki FUJII

doi:10.1271/bbb.70376

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Comparative Analyses of Viable Bacterial Counts in Foods and Seawater under Microplate Based Liquid- and Conventional Agar Plate Cultivation: Increased Culturability of Marine Bacteria under Liquid Cultivation

Toru SHIGEMATSU, Shigeaki UENO, Yasuharu TSUCHIDA, Mayumi HAYASHI, Hiroko OKONOGI, Haruhiko MASAKI, Tomoyuki FUJII

著者情報

キーワード: viable but nonculturable bacteria, liquid cultivation, food, seawater, 16S rRNA gene

ジャーナルフリー早期公開

論文ID: 70376

DOI https://doi.org/10.1271/bbb.70376

この記事には本公開記事があります。

The final version of this article is now available: Vol. 71 (2007) , No. 12 p.3093

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Bacterial counts under liquid cultivation using 96-well microplates were performed. The counts under liquid and under solid cultivation were equivalent in foods, although the counts under liquid cultivation exceeded those under solid cultivation in seawater, suggesting that some bacteria in seawater were viable but did not form detectable colonies. Phylogenetic analysis of bacteria obtained under liquid cultivation was also performed.

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