Screening of marine lactic acid bacteria for Vibrio parahaemolyticus inhibition and application to depuration in Pacific oysters (Crassostrea gigas)

Aims This study aims to assess the use of marine lactic acid bacteria (LAB) to reduce Vibrio parahaemolyticus levels during oyster depuration process. Methods and results The inhibitory effect of 30 marine LAB strains against V. parahaemolyticus strains was evaluated by in vitro assays. A total of three positive strains (Latilactobacillus sakei SF1583, Lactococcus lactis SF1945, and Vagococcus fluvialis CD264) were selected for V. parahaemolyticus levels reduction during oyster depuration. Pacific oysters Crassostrea gigas were artificially and independently contaminated by four GFP-labelled V. parahaemolyticus strains (IFVp201, IFVp69, IFVp195, and LMG2850(T)) at 10(5) CFU ml(-1) and then exposed by balneation to 10(6) CFU ml(-1) of each LAB strains during 24 h, at 19 degrees C. Quantification of V. parahaemolyticus in haemolymph by flow cytometry revealed variations in natural depuration of the different V. parahaemolyticus strains alone. Furthermore, the addition of LABs improved up to 1-log bacteria ml(-1) the reduction of IFVp201 concentration in comparison to the control condition. Conclusions Although further optimizations of procedure are needed, addition of marine LABs during oyster depuration may be an interesting strategy to reduce V. parahaemolyticus levels in Crassostrea gigas.

Automated summary

This study investigated the use of marine lactic acid bacteria (LAB) for reducing Vibrio parahaemolyticus levels during the oyster depuration process. In vitro assays were conducted to evaluate the inhibitory effect of 30 marine LAB strains against V. parahaemolyticus strains. Three LAB strains were selected for reducing V. parahaemolyticus levels during oyster depuration. The results showed that the addition of LAB strains significantly improved the reduction of V. parahaemolyticus levels.