Abstract
In this study, a total of 33 Yersinia ruckeri isolates were obtained from rainbow trout farms in the five different region of Turkey. We were determined to changes in fatty acids group of the strains. All the isolates were identified as Y. ruckeri based on colonical, cellular morphology and biochemical characters. All Y. ruckeri 11 major fatty acids, including 12:0 (Laurik acid), 14:0 (Miristik acid), 16:0 (Palmitik acid), 16:1n-7 (Palmitoleik acid), 17:1 (Heptadekanoik acid), 18:1n-9c (Oleik acid), 18:2n-6c (Linoleik acid), 18:3n-3c (Alfa-linoleik acid), 22:0 (Behenik acid), 22:1 (Dokosenoik acid) and 24:1 (Tetrakosenoik acid). Compared to isolates biochemical property. There was no different between fatty acids and biochemical characteristics. The results of this study show that the fatty acids composition of Y. ruckeri isolated strains from rainbow trout farms in Turkey is on a large scale homogenous.
Highlights
Enteric red mouth disease, known as ERM or Yersiniosis, was first reported in 1950’s in the rainbow trout farms in the USA as a septicemic disease with high mortality rates in sub-acute and acute forms (Bullock and Anderson, 1984; Busch, 1982; Frerichs and Roberts, 1989; Lucangeli et al, 2000; Ross et al, 1966)
In Turkey, Yersiniosis caused by Yersinia ruckeri was identified in rainbow trouts in 1991
It was determined that Y. ruckeri bacteria isolated from different regions of Turkey did not have a significant differences in fatty acid composition and had a homogeneous structure
Summary
Known as ERM or Yersiniosis, was first reported in 1950’s in the rainbow trout farms in the USA as a septicemic disease with high mortality rates in sub-acute and acute forms (Bullock and Anderson, 1984; Busch, 1982; Frerichs and Roberts, 1989; Lucangeli et al, 2000; Ross et al, 1966). Keywords Rainbow trout Yersinia ruckeri Fatty acids composition Gökkuşağı Alabalığı Yetiştiricilik Tesislerinden Izole Edilen Yersinia Ruckeri Suşlarının Yağ Asit Kompozisyonu
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