The stability and composition of the gut and skin microbiota of Atlantic salmon throughout the yolk sac stage

• Published in: Frontiers in Microbiology
• Main Authors: Fiedler, Alexander W., Drågen, Martha K. R., Lorentsen, Eirik D., Vadstein, Olav, Bakke, Ingrid
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: Frontiers Media SA 2023
• Subjects: Atlantic salmon
• Online Access: http://dx.doi.org/10.3389/fmicb.2023.1177972; https://www.frontiersin.org/articles/10.3389/fmicb.2023.1177972/full

The bacterial colonization of newly hatched fish is important for the larval development and health. Still, little is known about the ontogeny of the early microbiota of fish. Here, we conducted two independent experiments with yolk sac fry of Atlantic salmon that were (1) either reared conventionally, with the eggs as the only source for bacteria (egg-derived microbiota; EDM) or (2) hatched germ-free and re-colonized using lake water (lake-derived microbiota; LDM). First, we characterized the gut and skin microbiota at 6, 9, and 13 weeks post hatching based on extracted RNA. In the second experiment, we exposed fry to high doses of either a fish pathogen or a commensal bacterial isolate and sampled the microbiota based on extracted DNA. The fish microbiota differed strongly between EDM and LDM treatments. The phyla Proteobacteria, Bacteroidetes, and Actinobacteria dominated the fry microbiota, which was found temporarily dynamic. Interestingly, the microbiota of EDM fry was more stable, both between replicate rearing flasks, and over time. Although similar, the skin and gut microbiota started to differentiate during the yolk sac stage, several weeks before the yolk was consumed. Addition of high doses of bacterial isolates to fish flasks had only minor effects on the microbiota.