Isolation and characterization of Vibrio spp. from anchovy and garfish in the Sinop province

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dc.contributor.authorAvşar, Cumhur
dc.contributor.authorBerber, Ismet
dc.contributor.authorYildirim, Ahmet Kenan
dc.date.accessioned2025-03-23T19:17:31Z
dc.date.available2025-03-23T19:17:31Z
dc.date.issued2016
dc.departmentSinop Üniversitesi
dc.description.abstractObjective: In this study it was aimed to characterize the Vibrio species isolated from anchovy and garfish samples obtained from fishermen and to determine the antibiotic resistances, plasmide DNA and SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis) whole cell protein profiles of these isolates. Method: The fish samples were taken as fresh, kept in ice during transport to the laboratory and immediately taken for analysis. The fish samples weighed as 25 grams were added into 225 mL of sterile alkaline peptone water supplemented with 3% NaCl broth for enrichment purpose and incubated at 37 OC for 18 to 24 hours. After incubation, yellow, green or blue-green colonies growing on Thiosulphate Citrate Bile Salt Sucrose (TCBS) agar were subcultured on Triptone Soya Agar (TSA) and incubated overnight for further identification of the isolates. The isolates were identified according to morphological, physiological and biochemical tests. Moreover, the resistances against seven different antibiotics of isolates were determined by disk-diffusion method. In addition, the SDS-PAGE cell protein and plazmid DNA profiles of isolates were determined. Results: Totallly 44 fish samples were tested for determining Vibrio species and were analyzed according to their morphological, biochemical properties. At the end of the analysis; 12 Vibrio species were determined. The isolates were resistant against to ceftazidime 66.6%, gentamisine 25%, tetracycline 16.6%, ceftriaxone 91.6%, amikacine 16.6%, ofloxacine 25% and penicillin G 58.3%. In addition, The MARI (Multiple Antibiotic Resistance Index) values of tested strains were found at the rate of 0.41. The numerical analysis of SDS-PAGE whole-cell protein profiles of Vibrio spp. isolates revealed two major clusters at similarity levels of 80% and above. The 1-4 plasmide (range 1590 - 27000 bp) in all of the isolates were determined. Conclusion: As a result, it is possible to say that microbial infections can be prevented by adequate freezing and cooking, proper storage and processing after harvesting and avoidance of cross-contamination during fish handling. In addition, the coastal contamination due to bacteria leads to decline in the quality of seawater resources and so leads to risks to human health and economic losses. Furthermore, our study indicated that the presence of antibiotic resistant Vibrio spp. strains isolated from fishes might be potential risk for health.
dc.identifier.doi10.5505/TurkHijyen.2016.58815
dc.identifier.endpage130
dc.identifier.issn0377-9777
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84977605959
dc.identifier.scopusqualityQ4
dc.identifier.startpage121
dc.identifier.urihttps://doi.org/10.5505/TurkHijyen.2016.58815
dc.identifier.urihttps://hdl.handle.net/11486/4370
dc.identifier.volume73
dc.indekslendigikaynakScopus
dc.language.isotr
dc.publisherRefik Saydam National Public Health Agency (RSNPHA)
dc.relation.ispartofTurk Hijyen ve Deneysel Biyoloji Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20250323
dc.subjectAntibiogram
dc.subjectFish
dc.subjectPlasmide
dc.subjectSDS-PAGE
dc.subjectVibrio
dc.titleIsolation and characterization of Vibrio spp. from anchovy and garfish in the Sinop province
dc.title.alternativeSinop ilindeki hamsi ve zargana baliklarindan Vibrio spp. izolasyonu ve karakterizasyonu
dc.typeArticle

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