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금강 하구의 Vibrio cholerae non - 01 과 Vibrio mimicus 의 생태
장수현,송대진,양송주,신일식,김영만 ( Soo Hyun Chang,Dae Jin Song,Song Ju Yang,Il Shik Shin,Young Man Kim ) 한국수산과학회 1995 한국수산과학회지 Vol.28 No.1
To study ecological properties of Vibrio cholerae non-O1 and Vibrio mimicus which have been described as new food poisoning bacteria recently, the influence of factors such as temperature, salinity, pH and chemical oxygen demand (COD) on detection rate and density of these bacteria were evaluated. Fifty four seawater samples and 49 bottom deposit samples from estuary of Kum river from March 26th, 1993 to February 22nd, 1994 were used for this study. The detection rate of V. cholerae non-O1 were 16.7 for seawater and 10.2 for bottom deposit, respectively. The total detection rate of V. cholerae non-O1 (11.7%) was a little higher than V. mimicus (10.7%.) Both V. cholerae non-O1 and V. mimicus were mainly detected in estuary water of which showed temperature 24℃ above and salinity 10‰ below. These bacteria were also detected in bottom deposit on January when the water temperature was 3.5℃. From these results, we supposed that temperature, salinity and organic material were important factors to growth of V. cholerae non-O1 and V. mimicus. V. cholerae non-O1 might be grown better than V. mimicus under the fluctuating aquatic environmental condition such as salinity.
Vibrio cholerae non - O1 과 Vibrio mimicus 의 생잔에 대한 염도와 온도의 영향
장수현,송대진,양송주,신일식,김영만 ( Soo Hyun Chang,Dae Jin Song,Song Ju Yang,Il Shik Shin,Young Man Kim ) 한국수산과학회 1995 한국수산과학회지 Vol.28 No.1
Vibrio cholerae non-O1 and Vibrio mimicus, food poisoning bacteria, have detected frequently in fresh water and brackish water. To estabilsh prevention measures of food poisoning outbreak by these bacteria, the adaptability and population changes were examined in fresh water, brackish water (10‰ NaCl) and seawater (30‰ NaCl). Both species poorly survived as temperature increased regardless of water types employed. However, survival time was the shortest in fresh water and longest in seawater at 4℃. In case of brackish water, the bacteria survived best at 15℃ and population were varied only in small numbers. Any significant difference was not observed to both species with respect to water types and temperatures except V. mimicus survived about 5∼6 days longer in brackish water. In conclusion, V. cholerae non-O1 and V. mimicus were not likely to be recovered in normal fresh water, brackish water and seawater, and both biological and physicochemical factors could affect survival of these species.