Stability of viral hemorrhagic septicemia virus (VHSV) in freshwater and seawater at various temperatures
Stability of viral hemorrhagic septicemia virus (VHSV) in freshwater and seawater at various temperatures
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DOI：
10.3354/dao01998
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发表时间：
2008-12-22
影响因子：
1.4
通讯作者：
Garver, Kyle A.
中科院分区：
文献类型：
--
作者：
Hawley, Laura M.;Garver, Kyle A.
从海洋、淡水或河口宿主中分离出的3株北美和1株欧洲病毒性出血性败血症病毒（VHSV）在4至30摄氏度的生淡水和过滤淡水和海水中的生存能力进行了评估。所有4株分离株在淡水中比在海水中稳定得多，并且在较低的水温下观察到更高的存活率。在15℃的淡水中，VHSV灭活99.9%的平均时间为1.3 d，而在海水中，VHSV灭活的平均时间为4 d。来源与病毒分离株的稳定性之间没有一致的相关性。淡水分离株在淡水中并不总是最稳定的；同样，海水分离物在海水中也不稳定。在过滤后的淡水中，病毒的存活率大大提高，在4摄氏度的环境下，一些病毒株在1年后仍具有传染性。
Three North American and 1 European viral hemorrhagic septicemia virus (VHSV) isolates taken from either a marine, freshwater, or estuarine host were assessed for survivability in raw and filtered freshwater and seawater at temperatures ranging from 4 to 30 degrees C. All 4 isolates were substantially more stable in freshwater than in seawater, and higher survival was observed at lower water temperatures. The average time required for 99.9 % inactivation of VHSV in raw freshwater at 15 degrees C was 1.3 d, while in raw seawater VHSV was inactivated within an average of 4 d. No consistent correlation was observed between the origin and the stability of the virus isolates. Freshwater isolates were not always the most stable in freshwater; similarly, seawater isolates were not consistently more stable in seawater. Virus survival was greatly enhanced in filtered freshwater with some virus strains remaining infective after 1 yr at 4 degrees C.