Gaffkaemia

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Aerococcus viridans var. homari
Scientific classification
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A. v. var. homari
Trinomial name
Aerococcus viridans var. homari
(Hitchner & Snieszko, 1947)
Synonyms
  • Gaffkya homariHitchner & Snieszko, 1947
  • Pediococcus homari(Hitchner & Snieszko, 1947) Deibel & Niven, 1959

Gaffkaemia (gaffkemia in American English) is a bacterial disease of lobsters, caused by the Gram-positive lactic acid bacterium Aerococcus viridans var. homari.

Contents

Discovery

Gaffkaemia was first discovered in 1947 in American lobsters (Homarus americanus) in a holding tank in Maine. [1] It was originally described as "Gaffkya homari" by Hitcher and Snieszko, but the genus name Gaffkya was rejected in 1971, [2] [3] and the gaffkaemia bacterium was recognised as a subspecies or variety of Aerococcus viridans by Kelly and Evans in 1974. [4]

Effects

The effects of gaffkaemia infection include lethargy (typically seen as a drooping tail), [5] anorexia and a pink colour on the ventral side of the abdomen, which gives the disease its alternative common name of red tail disease. When lobsters are moribund, they may lie on their sides, and frequently lose appendages. [6] The effects of gaffkaemia are slowed by low temperatures, such that death can occur within two days of infection at 20 °C (68 °F), but can take over 60 days at 3 °C (37 °F). [6]

As few as five bacteria can lead to clinical disease. When they enter the host, the bacteria colonise the heart and hepatopancreas. [6] They may be engulfed by phagocytosis into the lobster's blood cells, but continue to survive within the blood cells, feeding on the cytoplasm. The lobster's blood cell count drops, and the infection develops into septicaemia. [6] The stores of glycogen in the hepatopancreas become depleted, concentrations of glucose and lactic acid in the blood drop, and concentrations of adenosine triphosphate in muscles also fall. [6] In a severe infection, the ability of the lobster's blood pigment haemocyanin to carry oxygen may be reduced by up to 50%. [6]

Diagnosis

The classical method of diagnosis is to culture aliquots of haemolymph in phenylethyl alcohol broth. Cultures containing A. viridans var. homari change colour from purple to yellow, and form tetrads of cocci. To reduce the four-day waiting time needed for diagnosis, a method using the indirect fluorescent antibody technique (IFAT) was developed, and, more recently, PCR-based methods have been developed. [6]

Virulence

Gaffkaemia is enzootic in North America, and causes little harm to wild populations of H. americanus. In the European or common lobster, Homarus gammarus , however, it is far more destructive. European lobsters held in the same tanks as American lobsters can be killed within days. [7] A number of other crustacean species can be infected with A. v. var. homari, but do not develop severe disease. They include the shrimp Pandalus platyceros , and the crabs Cancer borealis , Cancer irroratus , Metacarcinus magister , Libinia emarginata , Chionoecetes opilio and Chaceon quinquedens . [6] Spiny lobsters appear to be either immune or resistant to gaffkaemia. [6]

Control

The primary method for controlling the incidence of gaffkaemia is improved hygiene. [6] Other measures include limiting damage to the exoskeleton (preventing the bacterium's entry), reducing the water temperature, and reducing the stocking density. [6] Antibiotics may be effective against the bacterium, but only tetracycline is currently approved by the U.S. Food and Drug Administration for use in American lobsters. [6]

Further reading

Related Research Articles

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<i>Helicobacter pylori</i> Species of bacteria

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<span class="mw-page-title-main">Lactic acidosis</span> Metabolic medical condition

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<span class="mw-page-title-main">American lobster</span> Species of lobster

The American lobster is a species of lobster found on the Atlantic coast of North America, chiefly from Labrador to New Jersey. It is also known as Atlantic lobster, Canadian lobster, true lobster, northern lobster, Canadian Reds, or Maine lobster. It can reach a body length of 64 cm (25 in), and a mass of over 20 kilograms (44 lb), making it not only the heaviest crustacean in the world, but also the heaviest of all living arthropod species. Its closest relative is the European lobster Homarus gammarus, which can be distinguished by its coloration and the lack of spines on the underside of the rostrum. American lobsters are usually bluish green to brown with red spines, but several color variations have been observed.

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<i>Lactococcus lactis</i> Species of bacterium

Lactococcus lactis is a gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L. lactis cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 µm. L. lactis does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, L. lactis has generally recognized as safe (GRAS) status, with few case reports of it being an opportunistic pathogen.

<i>Homarus gammarus</i> Species of lobster

Homarus gammarus, known as the European lobster or common lobster, is a species of clawed lobster from the eastern Atlantic Ocean, Mediterranean Sea and parts of the Black Sea. It is closely related to the American lobster, H. americanus. It may grow to a length of 60 cm (24 in) and a mass of 6 kilograms (13 lb), and bears a conspicuous pair of claws. In life the lobsters are blue, only becoming "lobster red" on cooking. Mating occurs in the summer, producing eggs which are carried by the females for up to a year before hatching into planktonic larvae. Homarus gammarus is a highly esteemed food, and is widely caught using lobster pots, mostly around the British Isles.

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<span class="mw-page-title-main">Aerococcaceae</span> Family of bacteria

The Aerococcaceae are a family of Gram-positive lactic acid bacteria, including the bacterium that causes gaffkaemia in lobsters.

<i>Leptospira interrogans</i> Species of bacterium

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<i>Aerococcus</i> Genus of bacteria

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<i>Aerococcus urinae</i> Species of bacterium

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Aerococcus viridans is a member of the bacterial genus Aerococcus. It is a causative agent of gaffkaemia, a disease of lobsters, and is used as a commercial source for lactate oxidase.

References

  1. Spencer J. Greenwood; Ian R. Keith; Béatrice M. Després; Richard J. Cawthorn (2005). "Genetic characterization of the lobster pathogen Aerococcus viridans var. homari by 16S rRNA gene sequence and RAPD" (PDF). Diseases of Aquatic Organisms . 63 (2–3): 237–246. doi: 10.3354/dao063237 . PMID   15819439.
  2. Editorial Secretary (1971). "Rejection of the generic name Gafffkya Trevisan". International Journal of Systematic Bacteriology . 21 (1): 104–105. doi: 10.1099/00207713-21-1-104a .
  3. James F. Steenbergen; Hugh S. Kimball; David A. Low; Harriette C. Schapiro; Leroy N. Phelps (1976). "Serological grouping of virulent and avirulent strains of the lobster pathogen Aerococcus viridans" (PDF). Journal of General Microbiology . 99 (2): 425–430. doi: 10.1099/00221287-99-2-425 . PMID   874455.
  4. Katherine F. Kelly; J. B. Evans (1974). "Deoxyribonucleic acid homology among strains of the lobster pathogen ' Gaffkya homari ' and Aerococcus viridans". Microbiology . 81 (1): 257–260. doi: 10.1099/00221287-81-1-257 . PMID   4822121.
  5. Greg Lewbart (2006). "Crustaceans". Invertebrate Medicine. Wiley-Blackwell. pp. 179–194. ISBN   978-0-8138-1844-3.
  6. 1 2 3 4 5 6 7 8 9 10 11 12 Jeffrey D. Shields; Fran J. Stephens; Brian Jones (2006). "Pathogens, parasites and other symbionts". In Bruce F. Phillips (ed.). Lobsters: Biology, Management, Aquaculture and Fisheries. Wiley-Blackwell. pp. 146–204. ISBN   978-1-4051-2657-1.
  7. Mohammed Faisal (2007). "Health challenges to aquatic animals in the globalization era". In William W. Taylor; Michael G. Schechter; Lois G. Wolfson (eds.). Globalization: Effects on Fisheries Resources. Cambridge University Press. pp. 120–155. ISBN   978-0-521-87593-6.