Abstract
The growth of Vibrio bacteria is affected by environmental conditions, and unfavorable conditions will produce different degrees of stress on Vibrio. The cells respond to the stress on the bacteria through changes in biological characteristics and transcriptomes. To study the effect of NaCl concentration on Vibrio brasiliensis, we have determined the biological characteristics of the 0%, 1%, 2%, 3%, 5%, and 7% NaCl concentrations cultured V. brasiliensis to research the salt stress to bacteria. We found that the biological properties of V. brasiliensis cultured with different NaCl concentrations were different, and the expression of outer membrane proteins of V. brasiliensis changed when it was grown under different NaCl concentrations. When bacteria cultured in higher NaCl concentrations (3%, 5% and 7% NaCl), the sodium-type flagellar protein MotY was found. Finally, the transcriptome analysis of V. brasiliensis cultured with 0% NaCl and 7% NaCl was carried out to find out the differentially expressed genes. We found that the same gene have opposite up-regulated and down-regulated expression in two treatments, indicating that these types of genes are regulated different in low and high osmotic stress.
Highlights
Increasing seafood consumption around the world has attracted more attention to the control of bacterial infections
Based on the different NaCl concentrations on the growth rate, survival, cell swimming ability, cell outer membrane proteins, and the transcriptome of V. brasiliensis were caried out to investigate the salt stress to the bacteria and cells responses to stress in this study
The results showed that 0–5% NaCl concentration had little effect on V. brasiliensis growth and survival, but 7% NaCl had a great influence on the bacteria
Summary
Increasing seafood consumption around the world has attracted more attention to the control of bacterial infections. V. parahaemolyticus, V. vulnificus, and V. cholerae, have been reported to cause human intestinal infections, acute diarrhea and even shock death [2]. V. vulnificus is an important opportunistic pathogen that can cause human wound infections and gastrointestinal disease, through exposure skin to seawater or consumption of seafood [6]. Vibrio most commonly occurred in large numbers in seafood, such as shellfish and fish [6], it has been found in freshwater environment [8,9]. Their strong adaptability makes it difficult to control the Vibrio in many aquatic products, since treatments used in food processing and preservation often utilize stress factors for which Vibrio is resistant [10]. The ability to survive and breed in severe conditions is a prerequisite for food-borne bacteria
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