Deoxyribonucleic Acid Relatedness of Serovars of Yersinia ruckeri, the Enteric Redmouth Bacterium

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Abstract
The name Yersinia ruckeri was initially applied to a group of serologically and biochemically homogeneous bacteria from diseased salmonid fish. Subsequently, isolates that differed in serology and in their ability to ferment D-sorbitol were also called Y. ruckeri. Strains of serovars II, III, V, and VI showed a high degree of relatedness in dot-blot deoxyribonucleic acid hybridization assays on nitrocellulose filters. In reciprocal tests, serovar I and II isolates had relative binding ratios (RBRs) of greater than 70%. Serovar V isolates appeared more closely related to serovar II (85% RBR) than to serovar I (70% RBR) strains. Serovar III strains appeared closely related to both serovar I and II strains, with the exception of a single sorbitol-fermenting strain. The single serovar IV isolate was excluded from Y. ruckeri (8% RBR), as were other isolates that ferment L-arabinose, D-xylose, and L-rhamnose. Y. ruckeri had low levels of hybridization with Hafnia alvei, Salmonella cholerae-suis subsp. arizonae, and Yersinia enterocolitica in dot blots and colony hybridization. Overall, the description of Y. ruckeri can be broadened to include isolates that differ from previously studied strains in their serological reactions and ability to ferment D-sorbitol.

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