Lably
Skip to content

Yersinia pestis

Species of bacteria, cause of plague

  • 17 min read
  • 5 chapters
Yersinia pestis
Unknown author · Public domain

Related on Lably

Through Gram-negative bacteria, Bacteria and Parasitism

Y. pestis was discovered in 1894 by Alexandre Yersin, a Swiss/French physician and bacteriologist from the Pasteur Institute, during an epidemic of the plague in Hong Kong. Yersin was a member of the Pasteur school of thought. Kitasato Shibasaburō, a Japanese bacteriologist who practised Koch's methodology, was also engaged at the time in finding the causative agent of the plague. However, Yersin actually linked plague with a bacillus, initially named Pasteurella pestis; it was renamed Yersinia pestis in 1944.

Between one thousand and two thousand cases of the plague are still reported to the World Health Organization every year. With proper antibiotic treatment, the prognosis for victims is much better than before antibiotics were developed. Cases in Asia increased five- to sixfold during the time of the Vietnam War, possibly due to the disruption of ecosystems and closer proximity between people and animals. The plague is now most commonly found in the Democratic Republic of the Congo, Madagascar, and Peru. The plague also has a detrimental effect on non-human mammals; in the United States, these include the black-tailed prairie dog and the endangered black-footed ferret.

General features

Y. pestis is a non-motile coccobacillus, a facultative anaerobic bacterium with bipolar staining (giving it a safety pin appearance) that produces an antiphagocytic slime layer. Similar to other Yersinia species, it tests negative for urease, lactose fermentation, and indole. The species grows best in temperatures of 28–30 °C (82.4-86 °F), and at a pH of 7.2–7.6, but can live in a large temperature and pH range. It dies very rapidly if exposed to UV light, dried out, or exposed to temperatures higher than 40°C (104°F). There are 11 species in the Yersinia genus, and three of them cause human diseases. The other two are Yersinia pseudotuberculosis and Yersinia enterocolitica; infections by either of these are usually acquired from ingesting contaminated food or water.

Sign in to keep reading

4 more chapters are free with a Lably account.

More in Plants