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Table 1 Extracellular enzyme composition and activity of Vibrio parahaemolyticus in different food matricesf

From: Influence of food matrix type on extracellular products of Vibrio parahaemolyticus

Measurement index Enzyme Strains Food matrix
Shrimp Oyster Freshwater fish Pork Chicken Egg fried rice
Positive circle diameter (mm) Gelatinase ATCC 17802 21.98 ± 2.10a 15.92 ± 1.39d 20.72 ± 1.98b 15.00 ± 1.67e 17.52 ± 1.44c 16.56 ± 1.12c
ATCC 33847 29.42 ± 1.71a 17.20 ± 1.39c 21.12 ± 1.45b 14.88 ± 1.56e 18.29 ± 0.99c 16.16 ± 0.91d
Caseinase ATCC 17802 25.62 ± 2.25a 18.16 ± 1.41c 20.32 ± 1.32b 17.10 ± 1.08d 24.40 ± 3.06a 13.94 ± 2.64e
ATCC 33847 26.20 ± 1.19a 18.08 ± 0.99c 22.80 ± 0.92b 12.60 ± 1.52e 19.40 ± 1.38c 14.40 ± 2.58d
Phospholipase ATCC 17802 14.90 ± 1.24b 9.20 ± 1.31e 12.50 ± 0.79c 14.04 ± 1.10b 14.12 ± 0.27b 16.80 ± 1.04a
ATCC 33847 16.78 ± 0.49b 10.00 ± 1.39d 17.00 ± 0.52b 13.80 ± 1.53c 13.30 ± 1.05c 18.20 ± 0.89a
Urease ATCC 17802 21.22 ± 1.23a 16.02 ± 1.98c 18.46 ± 0.58b 15.33 ± 0.74d 16.92 ± 0.32c 11.58 ± 1.02e
ATCC 33847 24.30 ± 0.69a 15.88 ± 1.34c 19.60 ± 1.08b 15.10 ± 1.19d 17.10 ± 0.52c 10.94 ± 1.25e
DNase ATCC 17802 26.28 ± 1.76a 12.30 ± 0.96d 19.76 ± 1.03b 13.54 ± 2.10d 16.40 ± 0.99c 12.42 ± 1.45d
ATCC 33847 27.90 ± 0.81a 13.90 ± 0.68d 18.82 ± 1.20b 12.42 ± 1.16e 17.04 ± 0.36c 14.00 ± 1.05d
Amylase ATCC 17802 18.34 ± 1.11a 16.64 ± 1.21c 17.08 ± 0.29b 15.40 ± 1.08c 17.52 ± 0.40b 15.30 ± 1.64c
ATCC 33847 20.80 ± 1.62a 17.12 ± 0.53d 17.99 ± 0.65c 13.70 ± 1.58e 18.98 ± 0.25b 18.20 ± 0.78c
  1. Note: f Mean ± standard deviation of three replicates. Means in the same line with different superscript letters are significantly different (p < 0.05). Results were negative for the filtrates of all food matrices not inoculated with V. parahaemolyticus