Culture of Vibrio cholerae in presence of shrimp and crab chitin

Abstract

In the culture of Vibrio cholerae in saline water containing purified chitin prepared from fresh shrimp and crab shells, it was determined that the solubility of chitin in salin water is influenced more by the salinity than by the pH, with the optimum being pH 8·0 and salinity 15 o/oo. The stimulation of growth by freshly extracted chitins and commercially available preparations was similar. All chitin preparations stimulated growth somewhat less than did alkaline peptone broth (a commonly used culture medium). All chitin sources also stimulated the production of cholera toxin by toxigenic strains to about the same extent as did alkaline peptone broth. The strains were found to be very low toxin producers in filtered bay water alone, thus indicating the need for some nutrient source for this activity.