| Description | Brachyspira hyodysenteriae is a Gram-negative, curved rod-shaped bacterium that prefers a mesophilic temperature range, typically between 25°C to 40°C, with optimal growth at around 37°C. As a chemoheterotroph, it uses organic compounds as its energy source, relying on fermentation to produce energy. This process involves the breakdown of complex organic molecules into simpler compounds, releasing energy in the process. B. hyodysenteriae exhibits a Gram-negative staining pattern, characterized by the presence of an outer membrane and a thin peptidoglycan layer. Its shape is unique, with a curved or spiral morphology, allowing it to effectively colonize the gut of its hosts. This morphology also enables the bacterium to move through the gut lumen, allowing it to access nutrient-rich areas. As a bacterium that inhabits the gastrointestinal tract of swine, B. hyodysenteriae is present in the large intestine, where it inhabits the mucous layer and adheres to the intestinal wall. In this environment, the bacterium is sensitive to oxygen, classified as an obligate anaerobe, meaning it is unable to survive in the presence of oxygen and grows best in environments with low to no oxygen levels. Brachyspira hyodysenteriae is the causative agent of swine dysentery, a highly contagious and economically significant disease affecting the swine industry worldwide. Infection typically occurs through direct contact with contaminated feces or contaminated feed and water. Clinical signs of the disease include diarrhea, blood-stained feces, and mild fever. Despite its reputation as a significant pathogen, B. hyodysenteriae has some unique characteristics that make it a fascinating bacterium. Its ability to adapt to the swine gut environment and produce a range of enzymes that enable it to break down complex carbohydrates has led researchers to investigate its potential applications in biotechnology. |
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