ISPIR, ÜNALÖZCAN, MikailKIRICI, Muammer2025-10-242025-10-2420212619-9149https://doi.org/10.18016/ksutarimdoga.vi.838056https://search.trdizin.gov.tr/tr/yayin/detay/1117269https://hdl.handle.net/20.500.12899/2303In 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.eninfo:eu-repo/semantics/openAccessBiyolojiBalıkçılıkKimyaTıbbiArticle10.18016/ksutarimdoga.vi.838056246120812111117269