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 journalArticlepeer-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 languageEnglish
Pages (from-to)3093-3097
Number of pages5
JournalBioscience, Biotechnology and Biochemistry
Volume71
Issue number12
DOIs
Publication statusPublished - 2007
Externally publishedYes

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

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