| dc.description.abstract | Vibrio parahaemolyticus is a Gram-negative bacteria that can cause Acute Hepatopancreatic Necrosis Disease (AHPND) in shrimp. AHPND have caused serious damage to the shrimp particularly white-leg shrimp culture around the world including Viet Nam. The objective of this study is to investigate the viability and the virulence of V. parahaemolyticus when being grown on a medium that contained white-leg shrimp extract. The growth and viability of V. parahaemolyticus under different conditions (BHI, TSB and whiteleg shrimp extract) were monitored with a plating technique every 1 hour for 7 hours. Meanwhile, six extracellular enzyme tests, which are caseinase, hemolytic, lecithinase, chitinase, gelatinase, and lipase, were carried out to examine the virulence of the V. parahaemolyticus under the effect of whiteleg shrimp extract. The growth curve result showed that the growth rate in V. parahaemolyticus in whiteleg shrimp extract medium (3% w/v) was higher (by 5.9%) than the BHI but lower (by 15%) than the TSB. Besides, results of extracellular enzyme activity testing showed that white-leg shrimp extract can induce lipase and gelatinase production of the V. parahaemolyticus. All other enzyme tests show negative result. This concludes that whiteleg shrimp extract has positive effect on both viability and virulence of the V. parahaemolyticus.
Keywords: Vibrio parahaemolyticus, Acute Hepatopancreatic Necrosis Disease (AHPND), shrimp, enzymatic ability, viability, growth curve, | en_US |
