Effect of pH on the production of the Kanagawa hemolysin by Vibrio parahaemolyticus

Abstract

Production of the Kanagawa hemolysin by patient strains of Vibrio parahaemolyticus was found to respond to the pH rather than to the type of carbohydrate present in the growth medium. Regardless of the carbohydrate present, hemolysin production in peptone broth cultures occurred only when the pH was between 6.5 and 5.5. Mannitol, the sugar used in the Wagatsuma agar, lowered the pH to within this range, thus providing optimal conditions for hemolysin production. Glucose and mannose, although readily metabolized, lowered the pH below this range, inhibiting growth and hemolysin production. Alkaline cultures either without carbohydrates or containing non-metabolizable sugars showed little hemolytic activity because the pH always remained alkaline. In pH-stat cultures maintained at pH 6.2, higher hemolysin yields were produced irrespective of the presence or absence of mannitol. We conclude that the production of the Kanagawa hemolysin is under pH control. Marine strains of V. parahaemolyticus, which are Kanagawa negative, did not express detectable amounts of hemolysin under those conditions shown to stimulate hemolysin production by Kanagawa-positive strains.