Journal of Veterinary Medical Science
Online ISSN : 1347-7439
Print ISSN : 0916-7250
ISSN-L : 0916-7250
In Vitro Susceptibility of Mycoplasma hyosynoviae and M. hyorhinis to Antimicrobial Agents
Hideki KOBAYASHINejdet SONMEZTetsuo MOROZUMIKenji MITANINobuyoshi ITOHiroki SHIONOKoshi YAMAMOTO
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JOURNAL FREE ACCESS

1996 Volume 58 Issue 11 Pages 1107-1111

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Abstract
Fifty-four Japanese strains of Mycoplasma hyosynoviae isolated from porkers during 1980 to 1995, and 107 Japanese strains of M. hyorhinis isolated from piglets with respiratory disease during 1991 to 1994 were investigated for the in vitro activities of 13 antimicrobial agents [josamycin, tylosin, spiramycin, kitasamycin, erythromycin, lincomycin (LCM), kanamycin (KM), chloramphenicol(CP), thiamphenicol (TP), tiamulin (TML), oxytetracycline (OTC), chlortetracycline (CTC), and enrofloxacin (ERFX)] by the agar dilution method. Of the drugs tested TML showed the highest activity with minimum inhibitory concentration (MIC) of 0.013 to 0.1μg/ml (MIC90 0.05μg/ml) against strains of M. hyosynoviae, and 0.2 to 0.78μg/ml (MIC90 0.39μg/ml) against strains of M. hyorhinis. ERFX, LCM, most of the 16-membered macrolide antibiotics and tetracyclines also showed low MICs against both mycoplasma species. The susceptibility of KM, CP and TP to the mycoplasmas was considered to be of a secondary grade. Two of 54 strains of M. hyosynoviae, and 11 of 107 strains of M. hyorhinis showed resistance to all 14- and 16-membered macrolide antibiotics tested. Tetracyclines (OTC and CTC) showed a relatively broad MIC distribution from 0.1 to 6.25μg/ml against the M. hyosynoviae strains tested. All of the strains isolated during 1980 to 1984 were susceptible at the concentration of 0.78μg/ml or less (MIC90 0.78μg/ml) to OTC and 1.56μg/ml or less (MIC90 1.56μg/ml) to CTC, while the susceptibility of strains isolated recently, during 1994 to 1995, was more than 0.78μg/ml (MIC90 3.13μg/ml) to OTC, and more than 1.56μg/ml (MIC90 6.25μg/ml) to CTC.
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© The Japanese Society of Veterinary Science
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