Production and Properties of Hemagglutinin of Haemophilus gallinarum

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Abstract
Production of hemagglutinin (HA) of H. gallinarum was compared in some media, and its properties were studied. HA was produced in Kato''s media, brain heart infusion (BHI) broth containing .beta.-DPN nucleotide and chicken meat infusion (CMI) broth. The HA in CMI broth differed according to the concentration of the chicken serum; no HA titer was found in .gtoreq. 0.5% chicken serum, but HA was activated by storage in a refrigerator. H. gallinarum cells cultured for a long time had markedly decreased HA titer. A weak HA was produced in blood and Kato''s agars, but no titer appeared in CMI and BHI agars. HA of H. gallinarum was heat-labile and inactivated by formalin, ethanol, methanol and ethyl acetate. HA was resistant to chloroform, acetone and some enzymes [pepsin, protease, DNase, lysozyme and neuraminidase]. The HA titer of cells cultured in CMI broth was enhanced by hyaluronidase. H. gallinarum in Kato''s and BHI broths were pleomorphic rods with or without a capsule, but were capsulated ovoid cells in CMI broth, according to EM. [The purpose of this study was to develop highly immunogenic H. gallinarum for use as a vaccine.].