scholarly journals An assessment of European bream Abramis brama (Linnaeus, 1758) fishery in the downstream of the Irtysh River in China

2019 ◽  
Vol 34 (1) ◽  
pp. 107-122
Author(s):  
Huiping Ding ◽  
Zhiming Zhang ◽  
Congxin Xie ◽  
Chengjie Liu ◽  
Feng Chen ◽  
...  
Keyword(s):  
Abramis Brama ◽  
Bream Abramis Brama ◽  
Irtysh River ◽  
The Irtysh River

Reproductive biology of bream Abramis brama (L.) in the lower reaches of the Irtysh River, China

2017 ◽  
Vol 35 (6) ◽  
pp. 1471-1481 ◽  
Author(s):  
Zhiming Zhang ◽  
Chengjie Liu ◽  
Huiping Ding ◽  
Peng Xie ◽  
Xufa Ma ◽  
...  
Keyword(s):  
Reproductive Biology ◽  
Abramis Brama ◽  
Bream Abramis Brama ◽  
Irtysh River ◽  
The Irtysh River

Age and growth of bream Abramis brama (Linnaeus, 1758) in the downstream section of Irtysh River in China

2015 ◽  
Vol 32 (1) ◽  
pp. 105-109 ◽  
Author(s):  
Z.-M. Zhang ◽  
C.-X. Xie ◽  
H.-P. Ding ◽  
C.-J. Liu ◽  
X.-F. Ma ◽  
...  
Keyword(s):  
Age And Growth ◽  
Abramis Brama ◽  
Bream Abramis Brama ◽  
Downstream Section ◽  
Irtysh River

The Source of Muddy Odor in Bream (Abramis brama) from the Porvoo Sea Area (Gulf of Finland)

1979 ◽  
Vol 36 (8) ◽  
pp. 883-890 ◽  
Author(s):  
Per-Edvin Persson
Keyword(s):  
Abramis Brama ◽  
Blue Green Alga ◽  
Bream Abramis Brama ◽  
High Nutrient ◽  
Off Flavors ◽  
Odor Compounds ◽  
High Concentrations ◽  
High Nutrient Concentration ◽  
Oscillatoria Agardhii ◽  
Sea Area

The study area was a shallow, extremely eutrophic, somewhat brackish water bay on the south coast of Finland. Muddy odor in bream (Abramis brama) was significantly correlated with the amount of the blue-green alga Oscillatoria agardhii occurring in the phytoplankton. Cultures dominated by this alga contained the muddy odor compound geosmin. The high concentrations of O. agardhii in the study area were caused by several interacting factors, of which the high nutrient concentration and the temperature of the water seemed to be especially important. Odoriferous actinomycetes isolated from the water produced the muddy odor compounds geosmin and 2-methylisoborneol, but there seemed to be a lag time of several weeks between maximal concentrations of actinomycetes and development of off-flavors in the fish. Key words: geosmin, 2-methylisoborneol, Oscillatoria agardhii, actinomycetes, flavor, fish, eutrophication

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