Loss of virulence during culture of Aeromonas salmonicida at high temperature.

  title={Loss of virulence during culture of Aeromonas salmonicida at high temperature.},
  author={Edward E. Ishiguro and William W. Kay and Thomas L. Ainsworth and J B Chamberlain and R A Austen and J. Thomas Buckley and Trevor J. Trust},
  journal={Journal of bacteriology},
  volume={148 1},
The effect of growth temperature on the loss of virulence of the fish pathogen Aeromonas salmonicida was investigated. Three virulent strains were grown in Trypticase soy broth at temperatures ranging from 22 to 30 degrees C. Growth at a higher-than-optimal temperature (26 to 27 degrees C for the three strains studied) resulted in the selection of spontaneous attenuated derivatives in the initial bacterial population. For example, virulent bacteria represented less than 10% of the population of… CONTINUE READING
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