English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/56249
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Control of Vibrio alginolyticus in Artemia culture by treatment with bacterial probiotics

AuthorsVillamil, L.; Figueras Huerta, Antonio ; Planas, Miguel ; Novoa, Beatriz
KeywordsVibrio alginolyticus
Lactic acid bacteria
Bacterial probiotics
Lactic acid
Antibacterial activity
Issue Date2003
CitationAquaculture 219(1-4): 43-56 (2003)
AbstractIn order to determine the influence of six lactic acid bacterial (LAB) strains, lactic acid and major extracellular products (ECPs) of LAB on the bacterial load of Artemia culture, two experiments were carried out. In both experiments, the dominant bacterial species were identified as Vibrio alginolyticus. The treatment with Lactobacillus brevis (1 108 bacteria/ml) and lactic acid (0.1 g/l) reduced the load of this bacterium in the Artemia culture water. Biochemical and morphological characteristics of the V. alginolyticus strains isolated from Artemia culture were determined. For comparative purposes, another V. alginolyticus strain isolated from diseased turbot larvae was also included. The in vitro antibacterial activity of extracellular products (ECPs) from LAB, as well as lactic acid (0.1 and 0.05 g/l), was assessed against both V. alginolyticus strains. ECPs from LAB were able to inhibit the growth of V. alginolyticus, especially those from L. brevis. In the case of lactic acid treatments, no significant inhibition of V. alginolyticus growth was observed.
Description14 páginas, 3 figuras, 1 tabla
Publisher version (URL)http://dx.doi.org/10.1016/S0044-8486(02)00515-X
Appears in Collections:(IIM) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.