The effect of diet and seasonal variations on the gut microbiota of Tasmanian Atlantic Salmon (Salmo salar L.) ...

• Main Author: Neuman, Christina
• Format: Text
• Language: English
• Published: University of the Sunshine Coast, Queensland 2015
• Subjects: atlantic salmon; gut microbiota; diet; temperature; fermentation; lactic acid bacteria; Atlantic salmon; Salmo salar
• Online Access: https://dx.doi.org/10.25907/00452; https://research.usc.edu.au/esploro/outputs/doctoral/99449263702621

The Atlantic salmon aquaculture industry in Australia is of great importance due to the increased demand for fish and/or fish products, however outbreaks of disease, in particular gastrointestinal (GI) disruptions, can result in underweight fish and increased mortalities, leaving the industry with severe financial losses. The gut microbiota of salmon in other countries has been characterised previously revealing a dominance of Gram-negative bacteria such as Vibrio, Pseudomonas and Aeromonas species as well as Gram-positive bacteria, eg. lactic acid bacteria (LAB) important for GI health. The composition and change in the GI microbiota in Tasmanian Atlantic salmon has not been investigated, particularly in response to seasonal and diet variations. As the study of such changes often requires lengthy and expensive feed trials, the use of in vitro fermentation models, in particular a semi-continuous model, may offer an alternative. This thesis examined the changes in the bacterial composition of farmed Tasmanian ...