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

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

Research output: Contribution to journal › Article › peer-review

10 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	3093-3097
Number of pages	5
Journal	Bioscience, Biotechnology and Biochemistry
Volume	71
Issue number	12
DOIs	https://doi.org/10.1271/bbb.70376
Publication status	Published - 2007
Externally published	Yes

Keywords

16S rRNA gene
Food
Liquid cultivation
Seawater
Viable but nonculturable bacteria

ASJC Scopus subject areas

Biotechnology
Analytical Chemistry
Biochemistry
Applied Microbiology and Biotechnology
Molecular Biology
Organic Chemistry

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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Shigematsu, T., Ueno, S., Tsuchida, Y., Hayashi, M., Okonogi, H., Masaki, H., & Fujii, T. (2007). 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. Bioscience, Biotechnology and Biochemistry, 71(12), 3093-3097. https://doi.org/10.1271/bbb.70376

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. / Shigematsu, Toru; Ueno, Shigeaki; Tsuchida, Yasuharu et al.

In: Bioscience, Biotechnology and Biochemistry, Vol. 71, No. 12, 2007, p. 3093-3097.

Research output: Contribution to journal › Article › peer-review

Shigematsu, T, Ueno, S, Tsuchida, Y, Hayashi, M, Okonogi, H, Masaki, H & Fujii, T 2007, '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', Bioscience, Biotechnology and Biochemistry, vol. 71, no. 12, pp. 3093-3097. https://doi.org/10.1271/bbb.70376

Shigematsu T, Ueno S, Tsuchida Y, Hayashi M, Okonogi H, Masaki H et al. 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. Bioscience, Biotechnology and Biochemistry. 2007;71(12):3093-3097. doi: 10.1271/bbb.70376

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abstract = "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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author = "Toru Shigematsu and Shigeaki Ueno and Yasuharu Tsuchida and Mayumi Hayashi and Hiroko Okonogi and Haruhiko Masaki and Tomoyuki Fujii",

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AU - Ueno, Shigeaki

AU - Tsuchida, Yasuharu

AU - Hayashi, Mayumi

AU - Okonogi, Hiroko

AU - Masaki, Haruhiko

AU - Fujii, Tomoyuki

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KW - 16S rRNA gene

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KW - Liquid cultivation

KW - Seawater

KW - Viable but nonculturable bacteria

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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

Abstract

Keywords

ASJC Scopus subject areas

UN SDGs

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