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The long nose sturgeon (Acipenser stellatus, Pallas, 1771) is an anadromous sturgeon species, yet little is known with regard to salt bath effect on bacterial adhesion on superficial organs of this species and its growth. This study was conducted to determine the optimal salt bath concentration on growth parameters and total bacteria count on juvenile stellate sturgeon gill and skin. A total of 200 fishes with mean initial weight 494.5 ± 2.17 g and length 62.63 ± 0.18 cm (mean ± SD) were randomly distributed into 12 concrete pools in groups of 25. Fishes exposed to acute salinity of 0, 5, 10, and 15ppt for 30 minutes. Salt bath is used 5 times for 60 days (1, 15, 30, 45 and 60). At the end of 60^th day, growth indices including body weight, SGR, BWI, ADG, PER and FE revealed a significant increase at 5ppt salinity (P< 0.05) and fishes exposed to 15ppt exhibited the poorest growth. No statistical significant difference was observed between control and other treatments in total protein and albumin, also in total bacteria count in gill and skin of fishes (P>0.05) but higher levels of total protein and albumin and lower level of total bacteria observed in 5ppt treatment. The results of this study indicate that high acute salinity may compromise the growth of juvenile long nose sturgeon and suggest that, in commercial operations, salinity should be 5ppt.

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Nowadays algae, which are Phototroph  diatom, are capable of converting nonorganic photos into organic matter, have found many applications in the food, pharmaceutical and sanitary industries. In this study, the effect of adding different levels of Dunaliella salina microalgae biomass on the physicochemical and sensory properties of yogurt during a 21-day storage period was investigated. Dunaliella salina mass powder was added to milk at 4 levels (0, 0.5, 1 and 2% by weight) in the pre-pasteurization stage. Tests including pH measurement, water holding capacity, tissue measurement and colorimetry of samples performed on the first, seventh, fourteenth and twenty-first days after production and evaluation of viscosity and sensory characteristics on the first day after production on the produced yogurt. The results showed that the addition of Dunaliella salina biomass at different levels caused a significant decrease in pH. The water holding capacity of the samples decreased with increasing algal level and storage time (P <0.05). The amount of stiffness, viscosity and color parameters of the yogurt samples showed a significant decrease with increasing algal surface (P <0.05). Sensory evaluations showed that with increasing biomass levels, sensory scores and overall acceptance from consumers decreased. Due to the unique nutritional properties of Dunaliella salina powder, the use of bioactive compounds of this microalgae can also be one of the proposed approaches for use in various food products, including yogurt.