title: [Use of the hemolytic interaction phenomenon in the typing of Campylobacter sp].
abstract: Various identification schemes are used for the typification of the strains of Campylobacter sp.; some of them are based on the evaluation of tolerance to salt, ranging from 0 to 3.5%, others on the evaluation of the temperature ranges (0-45 degrees C), etc. During the study of collection strains as well as newly isolated strains the "producing - not producing" tests were found to be better than the "sensitive-resistant" tests. The evaluation of the tolerance of each strain is too much dependent on the given batch of nutrient medium. Microtests are undoubtedly reliable but depend on the age of the microorganism culture. High importance is attached to the demonstration of Natrium hippuratum hydrolysis, the fast method being more advantageous. In this paper a proposal of applied micro-test is presented, together with a proposal for the use of the phenomenon of haemolytic interaction (PHI).
mesh_terms: D001431:Bacteriological Techniques; D002167:Campylobacter / Q000145:classification*; D006461:Hemolysis
vernacular_title: Vyuzitie fenoménu hemolytickej interakcie pri typizácii Campylobacter sp.