広島湾産マガキ(Ostrea gigas)の異常斃死に関する細菌学的研究-1-

概要

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In order to study the causes of unusually high mortality of the oyster, the authors attempted the bacteriological examination on the isolated bacteria from oyster in Hiroshima Bay. The results were as follows. 1) More bacterial population was cultured from normal oyster in the season of high temperature than thaf of the low temperature, and also at room temperature thin at 37°C. 2) Cultured at 37°C, the bacteria were more numerously detected from the dead oyster than the normal one. On the other hand, in the cultures at room temperature, there was no difference between them. 3) The two strains isolated by anaerobic cultivation from the dead oyster, were pathogenic on normal oyster and demonstrated in those cases the same pathological features as shown in the abnormally dead oyster in natural state. Those strains were identified to belong to the Achromobacter genus.
社団法人日本水産学会の論文