Volume 4, Issue 4 (2016)                   JFST 2016, 4(4): 1-17 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Effect of three probiotics (Lactobacillus plantarum, L. casei and Bacillus subtilis) on growth and survival of Artemia franciscana nauplii against pathogenic bacteria, Vibrio campbellii, in gnotobiotic condition. JFST 2016; 4 (4) :1-17
URL: http://jfst.modares.ac.ir/article-6-9655-en.html
Abstract:   (9146 Views)
The effect of three probiotics (Lactobacillus plantarum, L. casei and Bacillus subtilis) on growth and survival of artemia against a pathogenic bacteria, Vibrio campbellii, in gnotobiotic conditions were investigated. A total of 1560 nauplii were equally transferred to 78 falcon tube containing 30 ml of autoclaved sea water with 70 ppt salinity. Treatments consisted of a control (alga, Dunaliella tertiolecta) and 12 treatments of 3 bacteria (each with 25%, 50%, 75%, and 100% replacement) and each treatment was done in 6 replicates. On the sixth day, survival rate, length and the number of bacterial colonies in the nauplius were studied. Also, in this day the nauplius was challenged with the pathogenic bacteria, V. campbellii. The maximum length of the nauplius was observed in the group supplied with 25% L. plantarum and 75% of alga (P<0.05). The results of bacterial colonies showed significant differences between groups (P<0.05). The highest and lowest number of colony were shown in groups supplied with 100% B. subtilis and 25 % L. casei, respectively. Based on challenge results, after 24 and 48 h of challenging with the pathogenic bacteria, the groups supplied with 100% L. plantarum showed the highest survival rate and the lowest survival was in group fed with 100% alga. In conclusion, the use of 25% L. plantarum combined with algae showed a better performance than the L. casei and B. subtilis.
Full-Text [PDF 426 kb]   (2852 Downloads)    
Article Type: Research Article | Subject: Fis nutrition
Received: 2015/06/27 | Published: 2016/02/20

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.