Identification of Pasteurella multocida Isolates using Different Methods
Ichshanova A. Taubaev U. Kirkimbayeva Z. Koshemetov Z. Daugaliyeva S. Murzabayev K. Karmaliyev R. Ussenov Z. Orazymbetova N. Seisenbayeva M.
July-August 2025Unique Scientific Publishers
International Journal of Veterinary Science
2025#14Issue 4682 - 691 pp.
The study aims to identify the species and serotypes of pasteurellosis pathogen isolates in cattle and saigas and to distinguish different species within this genus by analyzing their cultural, biological, and biochemical features. A commercial PCR kit was used to identify and confirm the pathogen Pasteurella multocida. Pasteurellosis pathogen isolates were fully adapted on nutrient agar and broth with 10% cattle blood serum. The isolates showed no motility in the experiments, which is characteristic of the pasteurellosis pathogen. The biochemical features of microorganisms were studied using Hisss medium. Cultures were grown according to the generally accepted methodology. After 16 and 24 hours of incubation in the thermostat, the results of carbohydrate fermentation were recorded based on changes in the color of the nutrient medium and the formation of gaseous substances. After examining the cultural and biochemical properties of the two isolates, PCR was conducted to re-confirm the results. The studies demonstrated that both pasteurellosis pathogen isolates belonged to P. multocida.
Biochemical features , Cattle , Differentiation , Identification , Pasteurellosis , Saiga
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Zhangir Khan West Kazakhstan Agrarian-Technical University, Kazakhstan
Kazakh National Agrarian Research University, Kazakhstan
Research Institute of Biological Safety Problems, Ministry of Health of the Republic of Kazakhstan, Kazakhstan
Research and Production Center for Microbiology and Virology, Kazakhstan
Zhangir Khan West Kazakhstan Agrarian-Technical University
Kazakh National Agrarian Research University
Research Institute of Biological Safety Problems
Research and Production Center for Microbiology and Virology
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