1987
DOI: 10.1099/00207713-37-2-160
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Streptococcus suis sp. nov., nom. rev.

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Cited by 91 publications
(55 citation statements)
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“…A designação Streptococcus suis como uma nova espécie bacteriana foi oficializada por Kilper-Balz & Schleifer (1987). Em 1975, Windsor & Elliot (1975 isolaram outros estreptococos provenientes de suínos que correspondiam ao grupo R de Moor e o nomearam de S. suis tipo 2.…”
Section: Novos Grupos De Lancefield R S E T (De Moor 1963)unclassified
“…A designação Streptococcus suis como uma nova espécie bacteriana foi oficializada por Kilper-Balz & Schleifer (1987). Em 1975, Windsor & Elliot (1975 isolaram outros estreptococos provenientes de suínos que correspondiam ao grupo R de Moor e o nomearam de S. suis tipo 2.…”
Section: Novos Grupos De Lancefield R S E T (De Moor 1963)unclassified
“…Biochemical tests (growth in 6.5 % NaCl, arginine dihydrolase, production of acetoin, production of acid from lactose, salicin, glycerol, inulin, trehalose, sorbitol, sucrose and mannitol) were performed on the 23 isolates (Higgins et al, 19906;Hommez et al, 1986). All isolates had the characteristic biochemical profile for S. suis (Kilpper-Balz & Schleifer, 1987) except strain 4/3 HI (no. 17), an isolate from a clinically healthy pig.…”
Section: Methodsmentioning
confidence: 99%
“…suis can be presumptively identified by biochemical tests (Kilpper-Balz & Schleifer, 1987;Higgins & Gottschalk, 1990). Confirmation is obtained by capsular typing (Gottschalk et al, 1989).…”
Section: Introductionmentioning
confidence: 99%
“…In addition, other animal species (Devriese e t a]., 1990) as well as humans (Arends & Zanen, 1988) can be affected. S. mis shares antigens with Lancefield group D streptococci but appears to be genetically different (Kilpper-Balz & Schleifer, 1987). So far, 35 capsular types have been described (Gottschalk e t al., 1989(Gottschalk e t al., , 1991aHiggins e t al., 1995); among them, the capsular type 2 is the most frequently isolated from diseased pigs and humans (Arends & Zanen, 1988;Higgins e t al., 1992).…”
Section: Introductionmentioning
confidence: 99%