Agar culture of Piscirickettsia salmonis, a serious pathogen of farmed salmonid and marine fish

Piscirickettsia salmonis, a serious bacterial pathogen of farmed marine fish, previously considered culturable only in eukaryotic cell-culture systems, was grown for the first time on agar and broth containing enhanced levels of cysteine, thus greatly increasing the potential for isolation, in vitro...

Full description

Saved in:
Bibliographic Details
Published in:FEMS microbiology letters 2008, Vol.278 (1), p.43-47
Main Authors: Mikalsen, Jarle, Skjærvik, Olaf, Wiik-Nielsen, Jannicke, Wasmuth, Marit A, Colquhoun, Duncan J
Format: Article
Language:English
Subjects:
Agar
Animals
Bacteriology
Biological and medical sciences
broth
Cell culture
culture
Culture media
Culture Media - chemistry
Disease Outbreaks
extracellular
Fish
Fish Diseases - epidemiology
Fish Diseases - microbiology
Fish farms
Fisheries
Fundamental and applied biological sciences. Psychology
Growth, nutrition, cell differenciation
in vitro
Marine fish
Microbiology
Pathogens
Piscirickettsia - drug effects
Piscirickettsia - genetics
Piscirickettsia - growth & development
Piscirickettsia - isolation & purification
Piscirickettsia salmonis
Piscirickettsiaceae Infections - epidemiology
Piscirickettsiaceae Infections - microbiology
Salmo salar
Salmo salar - microbiology
Salmon
Virulence
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Piscirickettsia salmonis, a serious bacterial pathogen of farmed marine fish, previously considered culturable only in eukaryotic cell-culture systems, was grown for the first time on agar and broth containing enhanced levels of cysteine, thus greatly increasing the potential for isolation, in vitro culture and study of this organism. Virulence towards Atlantic salmon following passage on agar media was retained in a controlled laboratory trial. Of the studied temperatures, optimal growth on agar was observed at 22 °C.
ISSN:0378-1097
1574-6968
DOI:10.1111/j.1574-6968.2007.00977.x