| Vibrio aestuarianus |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Proteobacteria, Class Gammaproteobacteria, Order Vibrionales, Family Vibrionaceae, Genus Vibrio,Vibrio aestuarianus
Tison and Seidler 1983.
On the basis of several distinct phenotypic characteristics, it is proposed to establish two subspecies within the V. aestuarianus spp.
group, V. aestuarianus subsp. aestuarianus and V. aestuarianus subsp. francensis.
Synonym: Vibrio aestuarii Tison and Seidler1983.
Tison and Seidler 1983.
On the basis of several distinct phenotypic characteristics, it is proposed to establish two subspecies within the V. aestuarianus spp.
group, V. aestuarianus subsp. aestuarianus and V. aestuarianus subsp. francensis.
Synonym: Vibrio aestuarii Tison and Seidler1983.
Gram-negative, straight or curved rods, 0.5 x 1.5-2.0 µm, motile by a single polar
flagellum.
flagellum.
Can grow in nutrient broth with: 1% & 6% NaCl. No growth in 0%, 8%, 10% & 12%
NaCl. Optimal growth at 20-25 ºC. No growth at 4 ºC or 42 ºC.
Facultative anaerobe. Grows without swarming on Trypticase Soy Blood Agar,
Thiosulfate Citrate Bile-salts Sucrose Agar, and MacConkey Agar (above media need
to contain 0.5% NaCl). No growth is observed in media lacking NaCl. Beta-hemolytic
on sheep blood agar.
NaCl. Optimal growth at 20-25 ºC. No growth at 4 ºC or 42 ºC.
Facultative anaerobe. Grows without swarming on Trypticase Soy Blood Agar,
Thiosulfate Citrate Bile-salts Sucrose Agar, and MacConkey Agar (above media need
to contain 0.5% NaCl). No growth is observed in media lacking NaCl. Beta-hemolytic
on sheep blood agar.
Isolated from estuary water, shellfish, crabs & oysters of the coast of Oregon, USA. Sensible to O/129 vibriostatic agent (10 & 150 µg).
V. aestuarianus subsp. francensis is a possible oysters pathogen. Eleven strains were isolated from the hemolymph of live and
moribund oysters (Crassostrea gigas) in France.
moribund oysters (Crassostrea gigas) in France.
- 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. - Tison, David L., Seidler, Ramon J. Vibrio aestuarianus: a New Species from Estuarine Waters and Shellfish. Int J Syst Bacteriol
1983 33: 699-702. - Garnier M., Labreuche Y., Nicolas J.-L. Molecular and phenotypic characterization of Vibrio aestuarianus subsp. francensis
subsp. nov., a pathogen of the oyster Crassostrea gigas (2008) Systematic and Applied Microbiology, 31 (5), pp. 358-365.
The characters that differentiate subsp. francensis from subsp. aestuarianus are the growth failure at 35 ºC and utilization failure of
L-serine, alpha-cyclodextrin, D-mannitol, alpha-glycyl-L-aspartic acid, L-threonine and glucose-1-phosphate.
Positive results for nitrate reduction to nitrite, oxidase, indole (Heart Infusion Broth, 1% NaCl), citrate, arginine (1% NaCl), gelatin
hydrolysis (1% NaCl, 22 ºC), acid production from: D-glucose, glycerol cellobiose, D-galactose, maltose, D-mannitol, D-mannose,
sucrose & trehalose.
Negative results for Voges-Proskauer test (1% NaCl), H2S, ornithine (1% NaCl), gas from D-glucose, acid production from: D-adonitol,
L-arabinose, dulcitol, myo-inositol, melibiose, raffinose, L-rhamnose, salicin, D-sorbitol & D-xylose.
Lysine (1%NaCl), acid from D-arabitol & lactose are variable.
L-serine, alpha-cyclodextrin, D-mannitol, alpha-glycyl-L-aspartic acid, L-threonine and glucose-1-phosphate.
Positive results for nitrate reduction to nitrite, oxidase, indole (Heart Infusion Broth, 1% NaCl), citrate, arginine (1% NaCl), gelatin
hydrolysis (1% NaCl, 22 ºC), acid production from: D-glucose, glycerol cellobiose, D-galactose, maltose, D-mannitol, D-mannose,
sucrose & trehalose.
Negative results for Voges-Proskauer test (1% NaCl), H2S, ornithine (1% NaCl), gas from D-glucose, acid production from: D-adonitol,
L-arabinose, dulcitol, myo-inositol, melibiose, raffinose, L-rhamnose, salicin, D-sorbitol & D-xylose.
Lysine (1%NaCl), acid from D-arabitol & lactose are variable.
(c) Costin Stoica
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