Effect of Salinity and Temperature on the Viability of Vibrio harveyi

Authors

  • Nontawith Areechon Dept. of Aquaculture, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
  • Supavadee Koydon Dept. of Aquaculture, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
  • Nilubol Kitancharoen Dept. of Fisheries, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand.

Keywords:

Vibrio harveyi, viability, salinity, temperature

Abstract

The effects of different levels of salinity and temperature on the viability of marine pathogenic bacteria, Vibrio ftarveyi, were studied. The bacteria could tolerate the salinity up to 80 part per thousand (ppt) in Thiosulfate-Citrate-Bile¬Sucrose media and up to 55 ppt in Brain Heart Infusion Media. At 30 and 40 ppt of sea water, the numbers of bacterial cells (CFU/ml) reached the peak in 2 days and they were decreased slower than other salinities while at 0 and 60 ppt, the numbers of cells peaked after 24 hours of incubation and dropped immediately after that. Temperature-wise, it was found that at 20°C, V. harveyi could survive longer than at 30° and 40°C respectively. It can be concluded from this study that the most favorable salinity and temperature for V. harveyi are 30 or 40 ppt and 20°C respectively.

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Published

1993-03-31

How to Cite

Nontawith Areechon, Supavadee Koydon, and Nilubol Kitancharoen. 1993. “Effect of Salinity and Temperature on the Viability of Vibrio Harveyi”. Agriculture and Natural Resources 27 (1). Bangkok, Thailand:67-73. https://li01.tci-thaijo.org/index.php/anres/article/view/241552.

Issue

Vol. 27 No. 1 (1993): January-March

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.