Vibrio ichthyoenteri
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Proteobacteria, Class Gammaproteobacteria, Order Vibrionales, Family Vibrionaceae, Genus Vibrio, Vibrio ichthyoenteri
Ishimaru, Akagawa-Matsushita and Muroga 1996.
Historical synonym: “Vibrio species  INFL” Masumura et al. 1989.
Gram-negative, short, straight or curved rods, 1.6 to 2.5 x 0.6 to 0.8 µm, motile by a
single polar flagellum. No lateral flagella on solid media. Not swarming on complex
media.
Can grow in nutrient broth with: 1% NaCl and 6% NaCl. No growth in 0% NaCl, 8%
NaCl, 10% NaCl & 12% NaCl. Growth temperature  15
-30 ºC. No growth at 4 ºC, 35 ºC
or 40 ºC. Facultatively anaerobic.
Isolated from Japanese flounder larvae (Paralichtlys olivaceus) reared in marine hatcheries.
Causes opaque intestines, intestinal necrosis and enteritis with high mortality rates in Japanese flounder larvae (Paralichtlys
olivaceus
).
  1. J.J. Farmer, M. Janda, 2004. Family I. Vibrionaceae. In:  Bergey’s Manual of Systematic Bacteriology, Second edition,Vol two, part
    B, George M. Garrity (Editor-in-Chief), pp. 491-546.
  2. Ishimaru, Katsuya, Akagawa-Matsushita, Masayo, Muroga, Kiyokuni: Vibrio ichthyoenteri sp. nov., a Pathogen of Japanese
    Flounder (Paralichthys olivaceus) Larvae. Int J Syst Bacteriol 1996 46: 155-159.
Positive results for: nitrate reduction to nitrite, oxidase, acid produced from D-glucose,
maltose, D-mannitol, D-mannose
& trehalose.

Negative results for: indole production (Heart Infusion Broth, 1% NaCl), Voges-Proskauer reaction (1%NaCl), H
2S on TSI, arginine
(1% NaCl), lysine (1% NaCl), ornithine (1% NaCl), gelatin hydrolysis (1% NaCl, 22 °C), lipase, ONPG test, gas production from
D-glucose, acid production from: D-adonitol, L-arabinose, D-arabitol, cellobiose, dulcitol, D-galactose, glycerol, myo-inositol, lactose,
melibiose, raffinose, L-rhamnose, salicin, D-sorbitol
& D-xylose. No utilization of: gamma-aminobutyrate, D-cellobiose, citrate
(Simmons),
L-citrulline, ethanol, D-glucuronate & beta-hydroxybutyrate.

Variable results for sucrose fermentation & D-gluconate utilization.
(c) Costin Stoica
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