“…Typically, bacteria isolated from crayfish include both Gram-negative and Gram-positive species, as representatives of the genera Acinetobacter, Aeromonas, Bacillus, Citrobacter, Corynebacterium, Flavobacterium, Micrococcus, Pseudomonas, Staphylococcus and Vibrio (Smith and Söderhäll, 1986;Vey, 1986;Alderman and Polglase, 1988;Edgerton et al, 2002;Romero and Jiménez, 2002;Quaglio et al, 2006aQuaglio et al, , 2006bJiravanichpaisal et al, 2009;Longshaw, 2011;Mickeniene and Šyvokiene, 2011). Bacterial infections leading to mortalities have been documented in both farmed and wild crayfish, and were also reported in asymptomatic animals (Edgerton et al, 2002;Quaglio et al, 2006aQuaglio et al, , 2006bCooper et al, 2007;Jiravanichpaisal et al, 2009;Johnson and Paull, 2011;Longshaw, 2011;Longshaw et al, 2012). Mostly, bacteria found in freshwater crayfish inhabit the ecosystem in which they live, may be found in water and sediments, and they reside on the exoskeleton, gills or in the gut.…”