The use of selected bacteria and yeasts to control Vibrio spp. in live food
Vibrio species are a significant causative of mass mortality in mariculture worldwide, which can quickly accumulate in live food and transmit into the larval gut. With restrictions on the use of antibiotics in aquaculture, finding a proper solution to reduce the risk of Vibriosis is vital. This stud...
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Language: | English |
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2019
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Online Access: | https://www.vliz.be/imisdocs/publications/344261.pdf |
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ftvliz:oai:oma.vliz.be:322984 2023-05-15T18:49:45+02:00 The use of selected bacteria and yeasts to control Vibrio spp. in live food Sahandi, J. Sorgeloos, P. Xiao, H. Wang, X. Qi, Z. Zheng, Y. Tang, X. 2019 application/pdf https://www.vliz.be/imisdocs/publications/344261.pdf en eng info:eu-repo/semantics/altIdentifier/wos/000489181000011 info:eu-repo/semantics/altIdentifier/doi/doi.org/10.3390/antibiotics8030095 https://www.vliz.be/imisdocs/publications/344261.pdf info:eu-repo/semantics/openAccess %3Ci%3EAntibiotics-Basel+8%283%29%3C%2Fi%3E%3A+95.+%3Ca+href%3D%22https%3A%2F%2Fdx.doi.org%2F10.3390%2Fantibiotics8030095%22+target%3D%22_blank%22%3Ehttps%3A%2F%2Fdx.doi.org%2F10.3390%2Fantibiotics8030095%3C%2Fa%3E Vibrio info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 2019 ftvliz https://doi.org/10.3390/antibiotics8030095 2022-05-01T11:34:58Z Vibrio species are a significant causative of mass mortality in mariculture worldwide, which can quickly accumulate in live food and transmit into the larval gut. With restrictions on the use of antibiotics in aquaculture, finding a proper solution to reduce the risk of Vibriosis is vital. This study aimed to evaluate the susceptibility of Vibrio harveyi , V. campbellii , V. anguillarum , and V. parahaemolyticus to twenty-six bacterial and yeast strains and use the beneficial ones to enrich live food (Branchiopod, Artemia franciscana , rotifer, Brachionus plicatilis and copepod, Tigriopus japonicus ). Thus, a modified disk diffusion method was applied. After a susceptibility assay, the bacteria and yeast beneficial in suppressing the Vibrio species were labeled by fluorescent stain and used to measure the accumulation potential in different live foods. Also, the beneficial bacteria and yeast were used to enrich live foods, and then the count of loaded Vibrio was estimated after 5, 10, 15, and 20 h by the serial dilution method. From the total bacteria and yeast strains that were used, Candida parapsilosis , Pseudoalteromonas flavipulchra , Lactobacillus sakei , Bacillus natto , and B. amyloliquefaciens inhibited all four Vibrio species. The results of microbial labeling showed that L. sakei in Artemia , C. parapsilosis in rotifers, and V. harveyi in copepods had the highest accumulation rate. The results of the estimation of loaded Vibrio in different live foods also showed that the use of beneficial bacteria and yeast each significantly reduced the count of Vibrio . Application of bacteria and yeast to suppress pathogenic Vibrio maybe a sustainable method for preventing this pathogen from harmfully invading aquaculture and may also aid in reducing the chances of antibiotic resistance in pathogenic Vibrio . Article in Journal/Newspaper Copepods Rotifer Flanders Marine Institute (VLIZ): Open Marine Archive (OMA) Antibiotics 8 3 95 |
institution |
Open Polar |
collection |
Flanders Marine Institute (VLIZ): Open Marine Archive (OMA) |
op_collection_id |
ftvliz |
language |
English |
topic |
Vibrio |
spellingShingle |
Vibrio Sahandi, J. Sorgeloos, P. Xiao, H. Wang, X. Qi, Z. Zheng, Y. Tang, X. The use of selected bacteria and yeasts to control Vibrio spp. in live food |
topic_facet |
Vibrio |
description |
Vibrio species are a significant causative of mass mortality in mariculture worldwide, which can quickly accumulate in live food and transmit into the larval gut. With restrictions on the use of antibiotics in aquaculture, finding a proper solution to reduce the risk of Vibriosis is vital. This study aimed to evaluate the susceptibility of Vibrio harveyi , V. campbellii , V. anguillarum , and V. parahaemolyticus to twenty-six bacterial and yeast strains and use the beneficial ones to enrich live food (Branchiopod, Artemia franciscana , rotifer, Brachionus plicatilis and copepod, Tigriopus japonicus ). Thus, a modified disk diffusion method was applied. After a susceptibility assay, the bacteria and yeast beneficial in suppressing the Vibrio species were labeled by fluorescent stain and used to measure the accumulation potential in different live foods. Also, the beneficial bacteria and yeast were used to enrich live foods, and then the count of loaded Vibrio was estimated after 5, 10, 15, and 20 h by the serial dilution method. From the total bacteria and yeast strains that were used, Candida parapsilosis , Pseudoalteromonas flavipulchra , Lactobacillus sakei , Bacillus natto , and B. amyloliquefaciens inhibited all four Vibrio species. The results of microbial labeling showed that L. sakei in Artemia , C. parapsilosis in rotifers, and V. harveyi in copepods had the highest accumulation rate. The results of the estimation of loaded Vibrio in different live foods also showed that the use of beneficial bacteria and yeast each significantly reduced the count of Vibrio . Application of bacteria and yeast to suppress pathogenic Vibrio maybe a sustainable method for preventing this pathogen from harmfully invading aquaculture and may also aid in reducing the chances of antibiotic resistance in pathogenic Vibrio . |
format |
Article in Journal/Newspaper |
author |
Sahandi, J. Sorgeloos, P. Xiao, H. Wang, X. Qi, Z. Zheng, Y. Tang, X. |
author_facet |
Sahandi, J. Sorgeloos, P. Xiao, H. Wang, X. Qi, Z. Zheng, Y. Tang, X. |
author_sort |
Sahandi, J. |
title |
The use of selected bacteria and yeasts to control Vibrio spp. in live food |
title_short |
The use of selected bacteria and yeasts to control Vibrio spp. in live food |
title_full |
The use of selected bacteria and yeasts to control Vibrio spp. in live food |
title_fullStr |
The use of selected bacteria and yeasts to control Vibrio spp. in live food |
title_full_unstemmed |
The use of selected bacteria and yeasts to control Vibrio spp. in live food |
title_sort |
use of selected bacteria and yeasts to control vibrio spp. in live food |
publishDate |
2019 |
url |
https://www.vliz.be/imisdocs/publications/344261.pdf |
genre |
Copepods Rotifer |
genre_facet |
Copepods Rotifer |
op_source |
%3Ci%3EAntibiotics-Basel+8%283%29%3C%2Fi%3E%3A+95.+%3Ca+href%3D%22https%3A%2F%2Fdx.doi.org%2F10.3390%2Fantibiotics8030095%22+target%3D%22_blank%22%3Ehttps%3A%2F%2Fdx.doi.org%2F10.3390%2Fantibiotics8030095%3C%2Fa%3E |
op_relation |
info:eu-repo/semantics/altIdentifier/wos/000489181000011 info:eu-repo/semantics/altIdentifier/doi/doi.org/10.3390/antibiotics8030095 https://www.vliz.be/imisdocs/publications/344261.pdf |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/10.3390/antibiotics8030095 |
container_title |
Antibiotics |
container_volume |
8 |
container_issue |
3 |
container_start_page |
95 |
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1766243345155227648 |