Abstract:
AIMS:To validate a real-time PCR test for the diagnosis of Glässer's disease, a major pig disease caused by Haemophilus parasuis. METHODS AND RESULTS:The specificity of a real-time PCR amplifying the inf B gene was validated with 68 H. parasuis isolates and 36 strains of closely related species. As well, 239 samples of DNA from tissues and fluids of 16 experimentally challenged animals were tested with the real-time PCR, and the results were compared with culture and a conventional PCR. The real-time PCR produced significantly more positive results than the conventional PCR (165 vs 86). CONCLUSIONS:The sensitivity of the real-time PCR combined with high specificity makes it a very valuable tool for the diagnosis of Glässer's disease. SIGNIFICANCE AND IMPACT OF STUDY:This new method will improve the ability of laboratories to diagnose Glässer's disease, especially in laboratories where the culture method for H. parasuis is not optimal.
journal_name
J Appl Microbioljournal_title
Journal of applied microbiologyauthors
Turni C,Pyke M,Blackall PJdoi
10.1111/j.1365-2672.2009.04526.xsubject
Has Abstractpub_date
2010-04-01 00:00:00pages
1323-31issue
4eissn
1364-5072issn
1365-2672pii
JAM4526journal_volume
108pub_type
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journal_title:Journal of applied microbiology
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journal_title:Journal of applied microbiology
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journal_title:Journal of applied microbiology
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journal_title:Journal of applied microbiology
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journal_title:Journal of applied microbiology
pub_type: 杂志文章
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更新日期:2016-12-01 00:00:00
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journal_title:Journal of applied microbiology
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更新日期:2002-01-01 00:00:00
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journal_title:Journal of applied microbiology
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doi:10.1046/j.1365-2672.1998.853529.x
更新日期:1998-09-01 00:00:00
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journal_title:Journal of applied microbiology
pub_type: 杂志文章
doi:10.1111/j.1365-2672.2005.02749.x
更新日期:2005-01-01 00:00:00
abstract::Probiotics are increasingly being added to food in order to develop products with health-promoting properties. Particularly, Saccharomyces cereviceae var. boulardii yeast is recently being investigated like a starting-culture for development of functional and probiotic foods. Although the literature is abundant on the...
journal_title:Journal of applied microbiology
pub_type: 杂志文章,评审
doi:10.1111/jam.14037
更新日期:2018-10-01 00:00:00
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journal_title:Journal of applied microbiology
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doi:10.1111/j.1365-2672.2009.04326.x
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abstract:AIMS:The present work tests the feasibility of the isothermal microcalorimetry method to study the performance of individual lactic acid bacteria during solid-state fermentation in rye sourdough. Another aim was to elucidate the key factors leading to the formation of different microbial consortia in laboratory and ind...
journal_title:Journal of applied microbiology
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journal_title:Journal of applied microbiology
pub_type: 杂志文章
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更新日期:2004-01-01 00:00:00
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journal_title:Journal of applied microbiology
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更新日期:2019-09-01 00:00:00
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journal_title:Journal of applied microbiology
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journal_title:Journal of applied microbiology
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更新日期:2005-01-01 00:00:00
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journal_title:Journal of applied microbiology
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更新日期:2004-01-01 00:00:00
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更新日期:2014-01-01 00:00:00
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journal_title:Journal of applied microbiology
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更新日期:2008-12-01 00:00:00
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更新日期:2020-10-01 00:00:00
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更新日期:2019-06-01 00:00:00