Journal for Veterinary Medicine, Biotechnology and Biosafety
Volume 1, Issue 3, September 2015, Pages 14–16
ISSN 2411-3174 (print version) ISSN 2411-0388 (online version)
BIOLOGICAL PROPERTIES OF CAMPYLYLOBACTER MUSEUM STRAINS AFTER LONG STORAGE IN LYOPHILIZED FORM
Obukhovska O. V., Kalinichenko T. V., Dragut S. S., Kutzenko V. A.
National Scientific Center ‘Institute of Experimental and Clinical Veterinary Medicine’, Kharkiv, Ukraine, e-mail: firstname.lastname@example.org
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Citation for print version: Obukhovska, O. V., Kalinichenko, T. V., Dragut, S. S. and Kutzenko, V. A. (2015) ‘Biological properties of Campylylobacter museum strains after long storage in lyophilized form’, Journal for Veterinary Medicine, Biotechnology and Biosafety, 1(3), pp. 14–16.
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Citation for online version: Obukhovska, O. V., Kalinichenko, T. V., Dragut, S. S. and Kutzenko, V. A. (2015) ‘Biological properties of Campylylobacter museum strains after long storage in lyophilized form’, Journal for Veterinary Medicine, Biotechnology and Biosafety. [Online] 1(3), pp. 14–16. Available at: http://jvmbbs.kharkov.ua/archive/2015/volume1/issue3/oJVMBBS_2015013_014-016.pdf
Summary. Campylobacteriosis is dangerous disease of agricultural animals, which is characterized by lesions of the reproductive system and the gastrointestinal tract. Contaminated livestock products can be a source of infection for humans and cause toxicoinfection with severe disease. Domestic preparations for the in vivo diagnosis of the disease is missing. The main condition for the creation of effective diagnostics and vaccines is the presence of stable production strains. An important focus in the work of veterinary microbiologists is the studying biological properties of Campylobacter museum strains and definition of the capacity for preservation of these properties during long storage. We conducted experiments for determine of museum Campylobacter cultures viability, that have been isolated from animals and birds and were stored in lyophilized form for different terms. A total of 24 strains were studied. It has been established that Campylobacter lose about 1.0% of their life potential for every year of storage in lyophilized form. After 10–12 years of storage only 44.4% strains retain their viability, therefore it is not feasibly to keep them for a longer time under such conditions. It has been shown the ability to save typical properties of Campylobacter strains within the specified retention period.
Keywords: Campylobacter strains, biological properties, viability
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