Search Result of "Supavadee Koydon"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ผลของความเค็มและอุณหภูมิต่อความอยู่รอดของ Vihrio harveyi

ผู้เขียน:Imgดร.นนทวิทย์ อารีย์ชน, รองศาสตราจารย์, ImgSupavadee Koydon, ImgNilubol Kitancharoen



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.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 027, Issue 1, Jan 93 - Mar 93, Page 67 - 73 |  PDF |  Page