They can be carried by numerous marine animals, such as crabs or prawns, and have been known to cause fatal infections in humans after exposure. Most disease-causing strains are associated with gastroenteritis, but can also infect open wounds and cause sepsis. Pathogenic strains TCBS agar plate of Vibrio Cholerae (left) and Vibrio parahaemolyticus (right) Note: Group-1: Vibrio alginolyticus Group-2: Vibrio natriegens, Vibrio pelagius, Vibrio azureus + = Positive – =Negative V =Variable (+/–) Colony, morphological, physiological, and biochemical characteristics of the genus Vibrio are shown in the Table below. So, variation in the biochemical characteristics are most common in case of the genus Vibrio. The genus Vibrio contains a large number of species. Biochemical characteristics of Vibrio spp. Filippo Pacini isolated micro-organisms he called " vibrions" from cholera patients in 1854, because of their motility. However, Vibrio Müller, 1773 became regarded as the name of a zoological genus, and the name of the bacterial genus became Vibrio Pacini, 1854. Some of the other species are today assigned to eukaryote taxa, e.g., to the euglenoid Peranema or to the diatom Bacillaria. Müller (1773, 1786) described eight species of the genus Vibrio (included in Infusoria), three of which were spirilliforms. Recent phylogenies have been constructed based on a suite of genes (multilocus sequence analysis). Each chromosome has a distinct and independent origin of replication, and are conserved together over time in the genus. Vibrio species typically possess two chromosomes, which is unusual for bacteria. They are able to have polar or lateral flagellum with or without sheaths. are facultative anaerobes that test positive for oxidase and do not form spores. are commonly found in various salt water environments. Being highly salt tolerant and unable to survive in fresh water, Vibrio spp. Vibrio is a genus of Gram-negative bacteria, possessing a curved-rod (comma) shape, several species of which can cause foodborne infection, usually associated with eating undercooked seafood. Beneckea Campbell 1957 (Approved Lists 1980).
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