Veterynarna biotehnologija – Veterinary biotechnology, 2016, 29, 271-277 [in Ukrainian].

YAKUBCHAK O., e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it., LAPA O., e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

National University of Life and Environmental Sciences of Ukraine

BOYKO P., e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Institute of Veterinary Medicine of the NAAS

STUDY OF MORPHOLOGICAL CHARACTERISTICS AND PROPERTIES OF ISOLATES OF CAMPYLOBACTER SPP. AND REFERENCE STRAIN

Introduction. The analysis of the scientific literature showed that Campylobacter pathogen in major cases causes acute intestinal infections of bacterial origin spread in developed countries, in some areas even exceeding cases of salmonellosis and escherichiosis incidence. Therefore, it is necessary to examine general characterization of Campylobacter genus microorganisms and their properties to improve the diagnostics and identification of these pathogens from other food-borne agents.

The goal of the work: research the morphological characteristics, cultural, tinctorial, biochemical properties and sensitivity to antimicrobial substances of two isolates of Campylobacter and the reference strain Campylobacter jejuni, identify their genus.

Materials and methods. Isolation of strains was performed according to the current DSTU ISO 10272-1: 2007. The differential diagnosis was performed by Bergey's manual of determinative bacteriology. The material for the isolation of Campylobacter was: contents of the blind gut of cattle and pigs.

Results of research and discussion. We studied strains and identified the types of Campylobacter isolates according to the abovementioned methods.

Conclusions and prospects for further research: 1. Tinctorial, cultural properties and morphological characteristics revealed that the studied isolates belonged to the genus Campylobacter – were gram-negative rods moving, looked like a thin, spirally curved around the axis of microorganisms, capsules and spores do not form. During cultivation in liquid nutrient media noted the typical uniform turbidity and sediment in vitro, in dense environments was significantly grayish-white or gray-bluish colonies, resembling drops of condensation. 2. As a result of biochemical research, namely the reaction of sodium hipurat, we can say that 1-st isolate, as well as the reference strain was the Campylobacter jejuni species (formation a violet color), and 2-nd isolate – was Campylobacter coli. Further researches will be focused on study of the isolates pathogenicity and serological properties for Campylobacter diagnostics.

Keywords: Campylobacter, morphological features tinctorial, cultural, biochemical properties.

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