Pregled bibliografske jedinice broj: 618938
The accumulation of the indicator bacteria Escherichia coli in mussels (Mytilus galloprovincialis) and oysters (Ostrea edulis) under experimental conditions
The accumulation of the indicator bacteria Escherichia coli in mussels (Mytilus galloprovincialis) and oysters (Ostrea edulis) under experimental conditions // Acta Adriatica, 53 (2012), 3; 353-361 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 618938 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
The accumulation of the indicator bacteria Escherichia coli in mussels (Mytilus galloprovincialis) and oysters (Ostrea edulis) under experimental conditions
Autori
Jozić, Slaven ; Šolić, Mladen ; Krstulović, Nada
Izvornik
Acta Adriatica (0001-5113) 53
(2012), 3;
353-361
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
Mytilus galloprovincialis; Ostrea edulis; Escherichia coli; concentration ratio; temperature; salinity
Sažetak
The simultaneous effects of temperature and salinity on the accumulation of Escherichia coli (E. coli) in mussels (Mytilus galloprovincialis) and oysters (Ostrea edulis) were studied under experimental conditions with different concentrations of E. coli in seawater. The experiments were carried out in 3000 L tanks, within the natural range of temperature (12oC, 18oC and 24oC) and salinity (32 psu and 37 psu) in the coastal areas of the Adriatic Sea. Within the achieved range of E. coli concentrations in seawater (4x10-4.6x103 CFU/100 ml), bacteria accumulated rapidly in the bivalves, reaching the highest concentrations (plateau) after 1 h in mussels and 2 h in oysters. Under the same concentrations of E. coli in seawater, a significantly higher plateau was reached in mussels than oysters. Significant correlations between the E. coli concentration in seawater and bivalves (CR ; concentration ratio) were found. The results clearly showed that CR was controlled by temperature and salinity of seawater. Changes in temperature had a strong effect on CR fluctuation, whereas in oysters an effect of changes in salinity on CR variation was also found only in oysters. The interaction between temperature and salinity was statistically significant and suggested that their simultaneous effects on CR were significantly greater than when each of these factors acted independently. The highest E. coli concentrations in mussels and oysters exceeded the concentrations in seawater by an order of magnitude at least, while the CR in mussels exceeded the CR in oysters by 7.7- to 38.5-fold.
Izvorni jezik
Engleski
Znanstvena područja
Biologija
POVEZANOST RADA
Projekti:
001-0000000-3177 - Vrijeme zadržavanja bakterije Escherichia coli u moru i morskim organizmima (Šolić, Mladen, MZOS ) ( CroRIS)
Ustanove:
Institut za oceanografiju i ribarstvo, Split
Citiraj ovu publikaciju:
Časopis indeksira:
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
Uključenost u ostale bibliografske baze podataka::
- ASFA: Aquatic Science and Fisheries Abstracts