Virulence Factors Associated with Staphylococcus Spp. Isolated from Fish and Fishery Products

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dc.contributor.authorSindhu, O.K.
dc.contributor.authorSurendran, P.K.
dc.date.accessioned2021-11-05T07:00:40Z
dc.date.available2021-11-05T07:00:40Z
dc.date.issued2008
dc.description.abstractForty-eight isolates of Staphylococcus obtained from fish and fishery products [Staphylococcus aureus (25), Staphylococcus hysicus subsp. chromogens (7), Staphylococcus simulans (7), Staphylococcus epidermidis (7) and Staphylococcus warneri (2)] were used to study the virulence factors associated with these organisms. The virulence factors studied were lipase, phospolipase, phosphatase, thermo nuclease, enterotoxins and haemolysins. Lipase, phospholipase, and urease were produced by all the strains, where as thermo nuclease was produced by S.aureus strains only. In the case of other factors like haemolysins, proteases, phosphatases and enterotoxins, considerable strain-to-strain variation was observed. Most of the isolates produced more than one virulent factor. Enterotoxins were produced by 76% of S.aureus isolates. None of the coagulase negative staphylococci could produce enterotoxins. The study also shows that most of the isolates are capable of producing potential virulent enzymes and enterotoxins, which can cause infection and intoxicationen_US
dc.identifier.citationFishery Technology 45(1):89-94en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5236
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochin .en_US
dc.subjectStaphylococcus spp. Fishery products, virulence factorsen_US
dc.titleVirulence Factors Associated with Staphylococcus Spp. Isolated from Fish and Fishery Productsen_US
dc.typeArticleen_US
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