Effects of Artemia nauplii bioencapsulated with Lactococcus lactis subsp. lactis CF4MRS and sodium alginate on edwardsiellosis protection and digestive enzyme production in climbing perch larvae, Anabas testudineus (Bloch, 1792)

2021 ◽  
pp. 1-18
Author(s):  
Jiun-Yan Loh ◽  
Kok-Song Lai ◽  
Po-Tsang Lee ◽  
Hon-Jung Liew ◽  
Adeline Su-Yien Ting
Keyword(s):  
Sodium Alginate ◽  
Lactococcus Lactis ◽  
Enzyme Production ◽  
Digestive Enzyme ◽  
Anabas Testudineus ◽  
Lactococcus Lactis Subsp ◽  
Climbing Perch ◽  
Artemia Nauplii

scholarly journals Bone formation and growth of climbing perch Anabas testudinieus larvae fed with Zn enriched Artemia nauplii

2020 ◽  
Vol 19 (2) ◽  
pp. 153-159
Author(s):  
Ismarica Ismarica ◽  
Mia Setiawati ◽  
Dedi Jusadi ◽  
Muhammad Agus Suprayudi
Keyword(s):  
Bone Formation ◽  
Growth Performance ◽  
Optimum Level ◽  
Initial Length ◽  
Anabas Testudineus ◽  
Climbing Perch ◽  
Live Feed ◽  
Artemia Nauplii ◽  
Ad Libitum ◽  
Fish Survival

ABSTRACT   The aim of this study was to determine the optimum level of Zinc (Zn) enrichment in Artemia sp. nauplii as a live feed to improve bone formation and growth of climbing perch Anabas testudinieus larvae. The study consisted of four different Zn enrichment levels (0.0, 0.05, 0.1, and 0.15 mg/mL) in Artemia sp.nauplii. The enrichment was performed for 12 hours with the nauplii density of 1 ind/mL. Climbing perch larvae with an average initial length of 1.65 ± 0.15 mm were fed four times daily with the enriched nauplii. For the first 5 days, all larvae were fed with rotifer followed by feeding with enriched Artemia nauplii ad libitum. The results showed that the application of Artemia sp. enrichment at 0.1 mg Zn/mL influenced the bone formation, increased the growth, and improved the fish survival of climbing perch larvae. Feeding with 0.1 mg/mL Zn enriched Artemia nauplii could be recommended as a strategy to improve the bone formation and growth performance of climbing perch larvae.   Keywords: Anabas testudineus, Artemia sp., climbing perch, live feed, zinc     ABSTRAK   Penelitian ini bertujuan menentukan dosis optimum pengayaan seng (Zn) pada naupli Artemia sp. terhadap pembentukan tulang dan peningkatan pertumbuhan larva ikan betok. Penelitian dilakukan selama 18 hari dengan empat dosis pengayaan Zn yang berbeda (0, 0,05, 0,1, dan 0,15 mg/mL) pada naupli Artemia. Pengayaan dilakukan selama 12 jam dengan kepadatan naupli 1 ind/mL. Larva ikan betok dengan ukuran panjang awal rata-rata 1.65 ± 0.15 mm diberi pakan naupli yang diperkaya sebanyak 4 kali sehari. Pada lima hari pertama, semua larva diberi pakan rotifer, diikuti dengan pemberian naupli Artemia yang diperkaya secara ad libitum. Hasil yang diperoleh menunjukkan bahwa pengayaan naupli Artemia sp. dengan Zn 0,1 mg/mL berpengaruh terhadap pembentukan tulang belakang dan dapat meningkatkan pertumbuhan serta meningkatkan kelangsungan hidup larva ikan betok. Pemberian naupli Artemia dengan Zn sebanyak 0.1 mg Zn/mL dapat direkomendasikan untuk perbaikan pembentukan tulang dan pertumbuhan larva ikan betok.   Kata kunci: Naupli Artemia sp., ikan betok, pakan alami, seng

Growth, nisA Gene Expression, and In Situ Activity of Novel Lactococcus lactis subsp. cremoris Costarter Culture in Commercial Hard Cheese Production

2017 ◽  
Vol 80 (12) ◽  
pp. 2137-2146 ◽  
Author(s):  
Dimitrios Noutsopoulos ◽  
Athanasia Kakouri ◽  
Eleftheria Kartezini ◽  
Dimitrios Pappas ◽  
Efstathios Hatziloukas ◽  
...  
Keyword(s):  
Gene Expression ◽  
Lactococcus Lactis ◽  
Starter Culture ◽  
Fold Increase ◽  
Raw Milk ◽  
Good Growth ◽  
Lactococcus Lactis Subsp ◽  
Quantitative Expression ◽  
Hard Cheese

ABSTRACT This study evaluated in situ expression of the nisA gene by an indigenous, nisin A–producing (NisA+) Lactococcus lactis subsp. cremoris raw milk genotype, represented by strain M78, in traditional Greek Graviera cheeses under real factory-scale manufacturing and ripening conditions. Cheeses were produced with added a mixed thermophilic and mesophilic commercial starter culture (CSC) or with the CSC plus strain M78 (CSC+M78). Cheeses were sampled after curd cooking (day 0), fermentation of the unsalted molds for 24 h (day 1), brining (day 7), and ripening of the brined molds (14 to 15 kg each) for 30 days in a fully controlled industrial room (16.5°C; 91% relative humidity; day 37). Total RNA was directly extracted from the cheese samples, and the expression of nisA gene was evaluated by real-time reverse transcription PCR (qRT-PCR). Agar overlay and well diffusion bioassays were correspondingly used for in situ detection of the M78 NisA+ colonies in the cheese agar plates and antilisterial activity in whole-cheese slurry samples, respectively. Agar overlay assays showed good growth (>8 log CFU/g of cheese) of the NisA+ strain M78 in coculture with the CSC and vice versa. The nisA expression was detected in CSC+M78 cheese samples only, with its expression levels being the highest (16-fold increase compared with those of the control gene) on day 1, followed by significant reduction on day 7 and almost negligible expression on day 37. Based on the results, certain intrinsic and mainly implicit hurdle factors appeared to reduce growth prevalence rates and decrease nisA gene expression, as well as the nisin A–mediated antilisterial activities of the NisA+ strain M78 postfermentation. To our knowledge, this is the first report on quantitative expression of the nisA gene in a Greek cooked hard cheese during commercial manufacturing and ripening conditions by using a novel, rarely isolated, indigenous NisA+ L. lactis subsp. cremoris genotype as costarter culture.

scholarly journals Isolation and characterization of two virulent Aeromonads associated with haemorrhagic septicaemia and tail-rot disease in farmed climbing perch Anabas testudineus

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Abhishek Mazumder ◽  
Hrishikesh Choudhury ◽  
Abhinit Dey ◽  
Dandadhar Sarma
Keyword(s):  
Natural Infection ◽  
Winter Season ◽  
Pcr Amplification ◽  
Body Parts ◽  
Anabas Testudineus ◽  
Climbing Perch ◽  
Isolation And Characterization ◽  
Biochemical Characterisation ◽  
Rot Disease

AbstractDiseased Anabas testudineus exhibiting signs of tail-rot and ulcerations on body were collected from a fish farm in Assam, India during the winter season (November 2018 to January 2019). Swabs from the infected body parts were streaked on sterilized nutrient agar. Two dominant bacterial colonies were obtained, which were then isolated and labelled as AM-31 and AM-05. Standard biochemical characterisation and 16S rRNA and rpoB gene sequencing identified AM-31 isolate as Aeromonas hydrophila and AM-05 as Aeromonas jandaei. Symptoms similar to that of natural infection were observed on re-infecting both bacteria to disease-free A. testudineus, which confirmed their virulence. LC50 was determined at 1.3 × 104 (A. hydrophila) and 2.5 × 104 (A. jandaei) CFU per fish in intraperitoneal injection. Further, PCR amplification of specific genes responsible for virulence (aerolysin and enterotoxin) confirmed pathogenicity of both bacteria. Histopathology of kidney and liver in the experimentally-infected fishes revealed haemorrhage, tubular degeneration and vacuolation. Antibiotic profiles were also assessed for both bacteria. To the best of our knowledge, the present work is a first report on the mortality of farmed climbing perch naturally-infected by A. hydrophila as well as A. jandaei, with no records of pathogenicity of the latter in this fish.

Location and characterization of aminopeptidase N in Lactococcus lactis subsp. cremoris HP

1992 ◽  
Vol 37 (1) ◽  
pp. 46-54 ◽  
Author(s):  
Fred A. Exterkate ◽  
Marian de Jong ◽  
Gerrie J. C. M. de Veer ◽  
Ronald Baankreis
Keyword(s):  
Lactococcus Lactis ◽  
Aminopeptidase N ◽  
Lactococcus Lactis Subsp

Lactococcus lactis subsp. cremoris FC alleviates symptoms of colitis induced by dextran sulfate sodium in mice

2009 ◽  
Vol 9 (12) ◽  
pp. 1444-1451 ◽  
Author(s):  
Yosuke Nishitani ◽  
Takeshi Tanoue ◽  
Katsushige Yamada ◽  
Tsukasa Ishida ◽  
Masaru Yoshida ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Dextran Sulfate ◽  
Dextran Sulfate Sodium ◽  
Lactococcus Lactis Subsp

scholarly journals The effects of Lactococcus lactis subsp. lactis and its supernatant on some bacteriological and sensory values in Rainbow trout (Onchorhynchus mykiss) fillets

2018 ◽  
Vol 9 (1) ◽  
Author(s):  
Asad Abbaspour Anbi ◽  
Vadood Razavilar ◽  
Moslem Neyriz Naghadehi ◽  
Masoud Seidgar ◽  
Ali Nekuiefard ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Lactococcus Lactis ◽  
Storage Time ◽  
Culture Medium ◽  
Live Cells ◽  
Human Consumption ◽  
Lactococcus Lactis Subsp ◽  
Live Bacteria ◽  
And Control ◽  
Control Samples

Lactic Acid Bacteria (LAB) have a great potential as bio-preservatives. The live cells and supernatant Lactococcus lactis subsp. lactis induced bacteriological changes in Onchorhynchus mykiss fillet by spray and immersion methods was studied during vacuum- packaged storage at 4 °C for 15 days. 40 kg of O. mykiss were prepared from a culture farm in Oshnavieh (Northwest Iran) and 112 fillet samples (100g) were prepared by aseptic method. L. lactis subsp. lactis (PTCC1336) bacteria was cultured in MRS culture medium. Its supernatant (2%, 4%) was extracted and 106 CFUml-1 dilutions of LAB were prepared and tested on the fillets to enhance their shelf life. All samples were evaluated regarding to growth of psychrotrophic, psychrophilic, mesophilic bacteria, molds and yeasts. Four characteristics including of odor, flavor, texture and color of fillets after and before cooking were evaluated for sensory analysis on days 1, 5, 10 and 15 and compared with control samples. The 4% supernatant and live bacteria were more effective than that of 2% and control (P<0.05). The amounts of corrosive bacteria in 4% and live cells in storage time were less than human consumption limits (7log CFUg-1), whereas in control and 2% supernatant treatments were more than that limits. The results showed that increasing the percentage of supernatant was more effective on bacteriologic factors and enhanced sensory characteristics of rainbow trout fillets (P<0.05).

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