Adhesion of Vibrio alginolyticus to the gill mucus of Pseudosciaena crocea has been investigated using [methyl—3H]thymidine as isotope tracer. The results showed that: the adhesive quantity of V. alginolyticus increased with bacterial concentrations and reached equilibrium after incubated for 180 min; the higher adhesive quantity was obtained at 15~30 ℃ and sourish conditions; adhesion of V. alginolyticus could not achieved without Na+, and Ca2+ played an auxiliary role in the bacterial adhesion; adhesion of V. alginolyticus was inhibited remarkably by starvation, heat treatment and periodic acid treatment; all of the eight kinds of carbohydrates investigated enhanced the adhesion of V. alginolyticus to the gill mucus of P. crocea, among them, glucose, mannose, fructose and maltose showed the specially enhanced adhesion. The results indicated that V. alginolyticus could adhere to the gill mucus of P. crocea facilely in seawater, and this bacterial adhesion was influenced by environmental factors and closely related to superficial carbohydrate structures and some heat-sensitive structures. Adhesion of Vibrio alginolyticus to the gill mucus of Pseudosciaena crocea has been investigated using [methyl-3H] thymidine as isotope tracer. The results showed that: the adhesive quantity of V. alginolyticus increased with bacterial concentrations and reached equilibrium after incubation for 180 min; the higher adhesive quantity was obtained at 15-30 ° C and sourish conditions; adhesion of V. alginolyticus could not achieve without Na +, and Ca2 + played an auxiliary role in the bacterial adhesion; adhesion of V. alginolyticus was determined remarkably by starvation, heat treatment and periodic acid treatment; all of the eight kinds of carbohydrates investigated enhanced the adhesion of V. alginolyticus to the gill mucus of P. crocea, among them, glucose, mannose, fructose and maltose showed the specially enhanced adhesion. The results indicated that V . alginolyticus could adhere to the gill mucus of P. crocea facilely in seawater, and this bacterial adhesion was influenced by environ mental factors and closely related to superficial carbohydrate structures and some heat-sensitive structures.