Concept
Microtox is an in vitro testing system which uses bioluminescent bacteria (Allivibrio fischeri, formerly known as Vibrio fischeri) to detect toxic substances in different substrates such as water, air, soils and sediments. Allivibrio fischeri are non-pathogenic, marine, bacteria that luminesce as a natural part of their metabolism. When exposed to a toxic substance, the respiratory process of the bacteria is disrupted, reducing light output. Allivibrio fischeri have demonstrated high sensitivity across a wide variety of toxic substances. Response to toxicity is observed as a change in luminescence, which is a by-product of cellular respiration. This change can be used to calculate a percent inhibition of Allivibrio fischeri that directly correlates to toxicity. Microtox was developed by Azur Environmental (formerly Microbics Corporation) in 1979 as a cost-effective alternative to toxicity tests available at the time. Prior to Microtox, the majority of toxicity tests available for water specifically focused on fish and daphnids. Since its inception, Microtox has become a standard method for testing the toxicity of water as well as other substrates such as soils and sediments. In recent years the Microtox technology and name have undergone various different ownerships. In 2011, Microtox and related technologies was acquired by Modern Water from Strategic Diagnostics Incorporated (SDIX) for approximately $4.5 million. Prior to SDIX, Microtox was owned by its original developers Azur Environmental. Microtox utilizes a bioluminescent bacteria (Allivibrio fischeri) to determine the toxicity of a particular substance and/or substrate. During cellular metabolism, these bacteria naturally emit light as a part of cellular respiration, which can be measured as luminescence. When exposed to toxic substances, a decrease in luminescence can be observed and percent change in luminescence can be directly correlated to toxicity. Allivibrio fischeri were specifically chosen, as these bacteria could be preserved by freeze-drying to increase shelf life and use.
