Fatty Acid Composition in Yersinia ruckeri Strains Isolated from Rainbow Trout Farms

dc.contributor.authorISPIR, ÜNAL
dc.contributor.authorÖZCAN, Mikail
dc.contributor.authorKIRICI, Muammer
dc.date.accessioned2025-10-24T18:03:32Z
dc.date.available2025-10-24T18:03:32Z
dc.date.issued2021
dc.departmentMalatya Turgut Özal Üniversitesi
dc.description.abstractIn this study, a total of 33 Yersinia ruckeri isolates were obtained from rainbow trout farms in the five different region of Turkey. We determined to changes in fatty acids group of the strains. All the isolates were identified as Y. ruckeri based on colonical, cellular morphology and biochemical characters. All Y. ruckeri 8 major fatty acids, including 12:0 (Lauric acid), 14:0 (Myristic acid), 16:0 (Palmitic acid), 16:1n-7 (Palmitoleic acid), 17:1 (Heptadecanoic acid), 18:1n-9c (Oleic acid), 18:2n-6c (Linoleic acid), 18:3n-3c (Alfa-linoleic acid). Compared to isolates biochemical property, there was no difference between fatty acids and biochemical characteristics. The results of this study showed that the fatty acids composition of Y. ruckeri isolated strains from rainbow trout farms in Turkey is on a large scale homogenous.
dc.identifier.doi10.18016/ksutarimdoga.vi.838056
dc.identifier.endpage1211
dc.identifier.issn2619-9149
dc.identifier.issue6
dc.identifier.startpage1208
dc.identifier.trdizinid1117269
dc.identifier.urihttps://doi.org/10.18016/ksutarimdoga.vi.838056
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1117269
dc.identifier.urihttps://hdl.handle.net/20.500.12899/2303
dc.identifier.volume24
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofKahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzTR-Dizin_20251023
dc.subjectBiyoloji
dc.subjectBalıkçılık
dc.subjectKimya
dc.subjectTıbbi
dc.titleFatty Acid Composition in Yersinia ruckeri Strains Isolated from Rainbow Trout Farms
dc.typeArticle

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