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    Isolation, Identification, and Pathogenicity of Vibrio gigantis Retrieved from European Seabass (Dicentrarchus labrax) Farmed in Türkiye
    (Mdpi, 2023) Yılmaz, Sevdan; Karatas, Sueheyla; Steinum, Terje Marken; Guerkan, Mert; Yilmaz, Dilek Kahraman; Abdel-Latif, Hany M. R.
    In this study, V. gigantis strain C24 was isolated from cases of winter mortalities of hatchery-reared European seabass (Dicentrarchus labrax) broodstock in T & uuml;rkiye. The first mortalities were reported in September 2016 and occurred annually in early autumn/late winter until the end of February 2019, when 15% of accumulated mortality was recorded. Diseased moribund fish exhibited general septicemic signs, including dermal ulcerations with hemorrhagic margins, distended abdomens, and hemorrhages below the pectorals, pelvic fins, and at the operculum. Postmortem findings showed congestion in several internal organs, hemorrhagic ascitic fluid, and congested prolapsed anal openings. The representative bacterial isolate V. gigantis strain C24 was characterized as Gram-negative, motile, nitrite-producing, and as vibrio static agent O/129-sensitive. The full-length 16S rRNA sequence (Accession No. ON778781) and gyrB gene sequence (Accession No. ON792326) of the C24 strain showed high similarity to V. gigantis strains. Moreover, the whole-genome average nucleotide identity (ANI) values (ANI > 97.7%) against four V. gigantis strains above the species demarcation limit unambiguously identified the C24 isolate as a member of this species. A preliminary virulence-gene analysis showed that the V. gigantis isolate C24 encoded at least three exotoxins, including two aerolysins and a thermolabile hemolysin. The experimental infection showed that the C24 isolate exhibited low to moderate virulence in experimentally infected European seabass juveniles. Interestingly, antimicrobial susceptibility testing revealed that the C24 isolate was susceptible to nalidixic acid, ciprofloxacin, and several other antibiotics but resistant to tilmicosin, kanamycin, streptomycin, and ampicillin. To our knowledge, this study is the first to report that V. gigantis could be considered an emerging bacterial pathogen in T & uuml;rkiye, and it may threaten the international European seabass production.
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    Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)
    (Istanbul Univ Press, Fac Aquatic Sciences, 2022) Yilmaz, Dilek Kahraman; Berik, Nermin
    This study aimed to produce fish sucuk using rainbow trout (Oncorhynchus mykiss) fillet and investigate its suitability for consumption. Sensory, nutrient composition, fatty acid and amino acid composition analyses were carried out in the sucuk prepared with a commercial spice mix. Total aerobic mesophilic bacteria, total coliform, total Enterobacteriaceae, Lactic acid bacteria, yeast and mould counts were found to be smaller than 1 log cfu g-1. It was found that the ratio of water, protein, fat, ash, total saturated FA, total mono-unsaturated FA and total poly-unsaturated FA were 48.63%, 17.27%, 22.00%, 2.52%, 50.17%, 43.23% and 6.6%, respectively. Glutamic acid (19.1 g 100 g(-1)), aspartic acid (17.17 g 100g(-1)), leucine (9.45 g 100 g(-1)) and lysine (8.05 g 100 g(-1)) were the main amino acids in fish sucuk. In addition, the sensory analysis results of the sucuk produced entirely from trout meat showed that it was acceptable. This study concluded that a sucuk product suitable for consumption could be produced using trout meat entirely, with the appropriate spice mixture, heat treatment and air conditions.