新規な腸炎ビブリオ溶菌ファージの分離とその性質

概要

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Traditionally, fish is one of the main protein sources in Japan. The freshness is the most important prerequisit for many fish coockings. However, the high temperature and humidity in the summer cause a rapid multiplication of the pathogenic Vibrio. This evokes a large number of Vibrio patients in every summer (5,000-20,000 patient). Popular delicacy "raw fish (sashimi)"eating habit is another reason why Vibrio infection is so popular in Japan. To study on the Vibrio and its bacteriophage at the molecular biology level, we have isolated new phages in nature and characterized them in this report. DNA sequencing data and infection pattern identified four new class of phages. One of these phage formed very clear plaque on all four Vibrio species tested currently spreaded in Japan. This specificity can be used to identify the Vibrio parahaemolyticus by simple spot test.
長岡工業高等専門学校の論文
2000-11-30