Experimental study demonstrates sodium hypochlorite induces a viable but nonculturable state in Vibrio parahaemolyticus, indicating enhanced bacterial survival under food-processing stresses.
This study investigated whether sodium hypochlorite (NaClO) can induce Vibrio parahaemolyticus (Vp) into viable but nonculturable (VBNC) state and change its characteristics. When exposed to 40 mg/L chlorine for 20 min, plate counts decreased from 10 6 CFU/mL to undetectable but fluorescent staining indicated that 11.94 ± 1.24% of cells still remained viable, suggesting that Vp had entered a VBNC state. Light microscopy showed that VBNC-Vp cells had changed from a short rod-shape to coccoid with a rough surface , aggregation, and additional material in the intercellular spaces . In VBNC-Vp cells, intracellular pH i and respiratory activity were lower than in normal cells and the ATP concentration was 81.25 ± 1.64% in normal cells. VBNC-Vp cells exhibited lower surface zeta potential and reduced adhesion and invasion capacity compared to normal cells but their ability to survive in food-associated stresses was markedly enhanced. RT-qPCR results revealed that changes in morphology, metabolism, and adhesion of VBNC-Vp cells may be due to down-regulation of mreB , cysD , atpA , ompA , flaA , and flgM genes. The potential adversity-resistant capacity of VBNC-Vp cells were due to soxR and katG up-regulation. Overall, NaClO induced Vp into a VBNC state, thereby altering its biological properties to withstand adverse conditions.
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Wang et al. (2025) studied this question.
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