Changes in Membrane Fatty Acid Composition during Entry of Vibrio vulnificus into the Viable But Nonculturable State

Vibrio vulnificus, a Gram-negative bacterium found in estuarine waters, is responsible for over 95 of all seafood-related deaths in the United States. As a result of a temperature downshift to 5í+, this organism enters the viable but nonculturable (VBNC) state. Changes in the membrane fatty aced (FA...

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Veröffentlicht in:	The journal of microbiology 2004-06, Vol.42 (2), p.69-73
Hauptverfasser:	Day, Ashley P, Oliver, James D
Format:	Artikel
Sprache:	eng
Schlagworte:	Adaptation, Physiological Cell Membrane - chemistry Cold Temperature Colony Count, Microbial FATTY ACIDS Fatty Acids - analysis Fatty Acids - metabolism Membrane Fluidity Membrane Lipids - chemistry Seawater - microbiology Time Factors VIBRIO Vibrio vulnificus - chemistry Vibrio vulnificus - growth & development Vibrio vulnificus - physiology Water Microbiology
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Beschreibung
Zusammenfassung:	Vibrio vulnificus, a Gram-negative bacterium found in estuarine waters, is responsible for over 95 of all seafood-related deaths in the United States. As a result of a temperature downshift to 5í+, this organism enters the viable but nonculturable (VBNC) state. Changes in the membrane fatty aced (FA) composition of V. vulnificus may be a contributing factor to the ability of this organism to enter into and survive n the VBNC state.
ISSN:	1225-8873 1976-3794