EFFECT OF SOME ENVIRONMENTAL CONDITION VIBRIO CHOLERAE  AND VIBRIO FLUVIALIS BACTERIA ISOLATING FROM FISH PROFFERED  IN LOCAL MARKETS OF BASRAH AND NASIRIYAH CITY*

Hussainy Khadeeja S, Al-; S, Manal; Al-Tememy,; Athra O, Al-gboory

	EFFECT OF SOME ENVIRONMENTAL CONDITION VIBRIO CHOLERAE AND VIBRIO FLUVIALIS BACTERIA ISOLATING FROM FISH PROFFERED IN LOCAL MARKETS OF BASRAH AND NASIRIYAH CITY*
Diyala Agricultural Sciences Journal
Article 1, Volume 9, Issue 2, 2017, Pages 1-15
Authors
Al- Hussainy Khadeeja S; Manal S; ; Al-gboory Athra O
Abstract
There was isolating and identifying Vibrios bacteria that taken from fresh and frozen fish, such as Suoboor Tenualosa ilisha, Silver carp Hypophthalmichthys molitrix, Beni Barbus sharpey and Shanak Acanthopagrus arabicus, we collected 210 fish from Basrah markets (Big market in Basrah, Al-Ashar, Al- Tanoma and Khmsameel) while we collected 150 fish from Silver carp, Beni and Shanak from Nasiriyah market (Big market and Harj market) this collecting process of samples taken a period from 2-June to 30-November2013. Fish bring to laboratory in container with crash ice and the samples taken from it and planted directly on agricultural medians (nutrient agar, blood agar, MacConkey agar and selective media (Thiosulphate Citrate Bile salt Sucrose Agar TCBS)) then the dishes were incubated aerobically at temperature 37 °C for 18 – 24 hours. ___________________ *Part of Msc. Thesis for the third researcher. After the period of incubation, we identify 30 positive samples from Vibrios and this genus relianced to the shap of cultures and cell under microscope and by Catalase test, Oxidase test and motion test after that, identifying the types relianced to biochemical tests and using certain API20E system, that indenting two kinds from Vibrios bacteria Vibrio cholera and Vibrio fluvialis. we confirmed that fresh fish including these bacteria more than frozen fish.Vibrio cholera and Vibrio fluvialis bacteria to be distinguished by percentage of durability of acidittoy reach to 100% at pH 5.0, 5.5, 6.0, 6.5, 7.0, 7.5 and 8.0, while we observed that the percentage of durability of acidity for Vibrio cholera bacteria reach to 60% at pH 4.5, but the Vibrio fluvialis bacteria was more resistant to acidity on 20% and 50% at pH 4.0 and 4.5 respectively. The study showed the ability of Vibrio cholera bacteria to resistant for salinity was reach to percentages 60% and 100% at concentrations 6% and 7% respectively, but it didn't grow on concentrations 8% and 9%. For the Vibrio fluvialis bacteria was resistant salinity in all concentrations but with different percentage reach to 100% at concentrations 6%, 7% and 40% at concentration 8%, but at concentration 9% there is only one sample had resistant on 20% which it as frozn sample. All isolation from different sources could growth in 25 and 37 °C and in room temperature 15 °C through worken in this experiment, but some isolation of Vibrios bacteria could growth with little density in 5 ºC, while it couldn't growth in -20 °C.
Keywords
isolating and identifying V; cholerae and V; fluvialis; Vibrios bacteria; Vibrio spp; fresh and frozen fish; Vibrio cholerae; spp; Vibrio

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