D-ribose utilisation differentiates porcine Brachyspira pilosicoli from other porcine Brachyspira species.
D-ribose utilisation was studied in 60 Brachyspira pilosicoli strains and 35 strains of other Brachyspira species, the majority of which were of porcine origin. Utilisation of D-ribose was demonstrated indirectly by measuring the reduction in pH of densely inoculated tryptone-peptone broth supplemented with 7% foetal calf serum and 1% D-ribose. Among B. pilosicoli strains, the mean reduction in pH units was 1.72 (range 0.95-2.28) in broth with D-ribose and 0.27 (range 0.10-0.40) in sugar-free control broth. For Brachyspira strains other than B. pilosicoli, the corresponding reductions in pH units were 0.37 (range 0.12-0.49) and 0.37 (range 0.15-0.58). In conclusion, porcine B. pilosicoli can be differentiated from other porcine Brachyspira species by a test for D-ribose utilisation.
Fossi
Marja
M
National Veterinary and Food Research Institute, Seinäjoki Unit, P.O. Box 198, 60101 Seinäjoki, Finland. marja.fossi@eela.fi
Skrzypczak
Teresa
T
D000818:Animals; D003470:Culture Media; D006863:Hydrogen-Ion Concentration; D015203:Reproducibility of Results; D012266:Ribose / Q000378:metabolism*; D013045:Species Specificity; D013144:Spirochaetales / Q000145:classification* / Q000302:isolation & purification / Q000378:metabolism*; D013552:Swine / Q000382:microbiology*
D003470:Culture Media; D012266:Ribose