Phylum Proteobacteria, Class Gammaproteobacteria, Order Vibrionales, Family Vibrionaceae, Genus Vibrio, Vibrio penaeicida
Ishimaru, Akagawa - Matsushita and Muroga 1995.
Historical synonyms: Vibrio species PJ, Pena et al. 1992. (PJ from Penaeus japonicus).
Gram-negative, straight or slightly curved rods, 1.5-2 x 0.5-0.8 μm, motile by a single
polar flagellum. No lateral flagella on solid media, not swarming on complex media.
Facultatively anaerobic. Can grow in nutrient broth with: 1-5% NaCl. No growth in 0%
NaCl, 6% NaCl, 8% NaCl, 10% NaCl & 12% NaCl. Growth temperature 20-30 ºC, no
growth at 4, 35 or 40 ºC. Colonies are low, cream colored and translucent, with entire
margins, non-luminescent and non-hemolytic. No PHB accumulation.
Isolated from diseased and apparently healthy kuruma prawns and from water samples from ponds where prawns are grown.
Susceptible to vibriostatic agent O/129 (10 μg).
Causes the ‘brown spot disease’ in kuruma prawns (Penaeus japonicus). All reported isolates have the same O antigen. Can be
differentiated serologically from other fish-pathogenic vibrios.
Disease was reproduced in prawns by experimental infection.
- 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.
- Katsuya Ishimaru, Masayo, Akagawa-Matsushita & Kiyokuni Muroga, Vibrio penaeicida sp. nov., a Pathogen of Kuruma Prawns
(Penaeus japonicus), Int. J. Syst. Bacteriol., Jan 1995; 45: 134 - 138.
(6 strains tested)
Positive results for methyl red test, gelatin hydrolysis (1% NaCl, 22 °C), nitrate reduction to nitrite, oxidase, catalase, lipase, amylase,
chitinase, ONPG test, acid production from: cellobiose, dextrin, fructose, glucose, maltose & D-mannose, utilization of: D-gluconate,
beta-hydroxybutyrate, DL-malate & D-mannitol.
Negative results for Voges-Proskauer test (1% NaCl), H2S production, alginase, arginine (1% NaCl), lysine (1% NaCl), ornithine (1%
NaCl), gas production from D-glucose, acid production from: D-adonitol, L-arabinose, D-arabitol, dulcitol, D-galactose, glycerol,
myo-inositol, D-mannitol, melibiose, raffinose, L-rhamnose, salicin, D-sorbitol, sucrose & D-xylose, utilization of: propionate,
putrescine, sucrose, D-xylose, ethanol, L-Leucine & D-glucuronate.
Variable results for indole production, citrate utilization, acid production from glycogen, lactose & trehalose.
(c) Costin Stoica