Pyrosequencing-based characterization of gastrointestinal bacteria of Atlantic salmon (Salmo salar L.) within a commercial mariculture system
Aims The relationship of Atlantic salmon gastrointestinal (GI) tract bacteria to environmental factors, in particular water temperature within a commercial mariculture system, was investigated. Methods and Results Salmon GI tract bacterial communities commercially farmed in south-eastern Tasmania we...
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ftqueensland:oai:eprints.qut.edu.au:230551 2024-04-28T08:13:28+00:00 Pyrosequencing-based characterization of gastrointestinal bacteria of Atlantic salmon (Salmo salar L.) within a commercial mariculture system Zarkasi, Kamarul Zaman Abell, G.C.J. Taylor, R.S. Neuman, C. Hatje, E. Tamplin, M.L. Katouli, M. Bowman, J.P. 2014-07 https://eprints.qut.edu.au/230551/ unknown Wiley-Blackwell Publishing Ltd doi:10.1111/jam.12514 Zarkasi, Kamarul Zaman, Abell, G.C.J., Taylor, R.S., Neuman, C., Hatje, E., Tamplin, M.L., Katouli, M., & Bowman, J.P. (2014) Pyrosequencing-based characterization of gastrointestinal bacteria of Atlantic salmon (Salmo salar L.) within a commercial mariculture system. Journal of Applied Microbiology, 117(1), pp. 18-27. https://eprints.qut.edu.au/230551/ 2014 The Society for Applied Microbiology This work is covered by copyright. Unless the document is being made available under a Creative Commons Licence, you must assume that re-use is limited to personal use and that permission from the copyright owner must be obtained for all other uses. If the document is available under a Creative Commons License (or other specified license) then refer to the Licence for details of permitted re-use. It is a condition of access that users recognise and abide by the legal requirements associated with these rights. If you believe that this work infringes copyright please provide details by email to qut.copyright@qut.edu.au Journal of Applied Microbiology Contribution to Journal 2014 ftqueensland https://doi.org/10.1111/jam.12514 2024-04-03T15:45:52Z Aims The relationship of Atlantic salmon gastrointestinal (GI) tract bacteria to environmental factors, in particular water temperature within a commercial mariculture system, was investigated. Methods and Results Salmon GI tract bacterial communities commercially farmed in south-eastern Tasmania were analysed, over a 13-month period across a standard commercial production farm cycle, using 454 16S rRNA-based pyrosequencing. Faecal bacterial communities were highly dynamic but largely similar between randomly selected fish. In postsmolt, the faecal bacteria population was dominated by Gram-positive fermentative bacteria; however, by midsummer, members of the family Vibrionaceae predominated. As fish progressed towards harvest, a range of different bacterial genera became more prominent corresponding to a decline in Vibrionaceae. The sampled fish were fed two different commercial diet series with slightly different protein, lipid and digestible energy level; however, the effect of these differences was minimal. Conclusions The overall data demonstrated dynamic hind gut communities in salmon that were related to season and fish growth phases but were less influenced by differences in commercial diets used routinely within the farm system studied. Significance and Impact of the Study This study provides understanding of farmed salmon GI bacterial communities and describes the relative impact of diet, environmental and farm factors. Article in Journal/Newspaper Atlantic salmon Salmo salar Queensland University of Technology: QUT ePrints Journal of Applied Microbiology 117 1 18 27 |
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Open Polar |
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Queensland University of Technology: QUT ePrints |
op_collection_id |
ftqueensland |
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unknown |
description |
Aims The relationship of Atlantic salmon gastrointestinal (GI) tract bacteria to environmental factors, in particular water temperature within a commercial mariculture system, was investigated. Methods and Results Salmon GI tract bacterial communities commercially farmed in south-eastern Tasmania were analysed, over a 13-month period across a standard commercial production farm cycle, using 454 16S rRNA-based pyrosequencing. Faecal bacterial communities were highly dynamic but largely similar between randomly selected fish. In postsmolt, the faecal bacteria population was dominated by Gram-positive fermentative bacteria; however, by midsummer, members of the family Vibrionaceae predominated. As fish progressed towards harvest, a range of different bacterial genera became more prominent corresponding to a decline in Vibrionaceae. The sampled fish were fed two different commercial diet series with slightly different protein, lipid and digestible energy level; however, the effect of these differences was minimal. Conclusions The overall data demonstrated dynamic hind gut communities in salmon that were related to season and fish growth phases but were less influenced by differences in commercial diets used routinely within the farm system studied. Significance and Impact of the Study This study provides understanding of farmed salmon GI bacterial communities and describes the relative impact of diet, environmental and farm factors. |
format |
Article in Journal/Newspaper |
author |
Zarkasi, Kamarul Zaman Abell, G.C.J. Taylor, R.S. Neuman, C. Hatje, E. Tamplin, M.L. Katouli, M. Bowman, J.P. |
spellingShingle |
Zarkasi, Kamarul Zaman Abell, G.C.J. Taylor, R.S. Neuman, C. Hatje, E. Tamplin, M.L. Katouli, M. Bowman, J.P. Pyrosequencing-based characterization of gastrointestinal bacteria of Atlantic salmon (Salmo salar L.) within a commercial mariculture system |
author_facet |
Zarkasi, Kamarul Zaman Abell, G.C.J. Taylor, R.S. Neuman, C. Hatje, E. Tamplin, M.L. Katouli, M. Bowman, J.P. |
author_sort |
Zarkasi, Kamarul Zaman |
title |
Pyrosequencing-based characterization of gastrointestinal bacteria of Atlantic salmon (Salmo salar L.) within a commercial mariculture system |
title_short |
Pyrosequencing-based characterization of gastrointestinal bacteria of Atlantic salmon (Salmo salar L.) within a commercial mariculture system |
title_full |
Pyrosequencing-based characterization of gastrointestinal bacteria of Atlantic salmon (Salmo salar L.) within a commercial mariculture system |
title_fullStr |
Pyrosequencing-based characterization of gastrointestinal bacteria of Atlantic salmon (Salmo salar L.) within a commercial mariculture system |
title_full_unstemmed |
Pyrosequencing-based characterization of gastrointestinal bacteria of Atlantic salmon (Salmo salar L.) within a commercial mariculture system |
title_sort |
pyrosequencing-based characterization of gastrointestinal bacteria of atlantic salmon (salmo salar l.) within a commercial mariculture system |
publisher |
Wiley-Blackwell Publishing Ltd |
publishDate |
2014 |
url |
https://eprints.qut.edu.au/230551/ |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Applied Microbiology |
op_relation |
doi:10.1111/jam.12514 Zarkasi, Kamarul Zaman, Abell, G.C.J., Taylor, R.S., Neuman, C., Hatje, E., Tamplin, M.L., Katouli, M., & Bowman, J.P. (2014) Pyrosequencing-based characterization of gastrointestinal bacteria of Atlantic salmon (Salmo salar L.) within a commercial mariculture system. Journal of Applied Microbiology, 117(1), pp. 18-27. https://eprints.qut.edu.au/230551/ |
op_rights |
2014 The Society for Applied Microbiology This work is covered by copyright. Unless the document is being made available under a Creative Commons Licence, you must assume that re-use is limited to personal use and that permission from the copyright owner must be obtained for all other uses. If the document is available under a Creative Commons License (or other specified license) then refer to the Licence for details of permitted re-use. It is a condition of access that users recognise and abide by the legal requirements associated with these rights. If you believe that this work infringes copyright please provide details by email to qut.copyright@qut.edu.au |
op_doi |
https://doi.org/10.1111/jam.12514 |
container_title |
Journal of Applied Microbiology |
container_volume |
117 |
container_issue |
1 |
container_start_page |
18 |
op_container_end_page |
27 |
_version_ |
1797579956961673216 |