Please use this identifier to cite or link to this item: http://hdl.handle.net/10524/19234

Effects of a Probiotic Bacterium, Lactobacillus acidophilus, on the Growth and Survival of Pearl Oyster (Pinctada margaritifera) Spat

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Title: Effects of a Probiotic Bacterium, Lactobacillus acidophilus, on the Growth and Survival of Pearl Oyster (Pinctada margaritifera) Spat
Authors: Subhash, S.K.
Lipton, A.P.
Keywords: pearl oyster, spat, probiotics, growth
LC Subject Headings: Fish culture--Israel--Periodicals.
Fish culture--Periodicals.
Aquaculture--Israel--Periodicals.
Aquaculture--Periodicals.
Issue Date: 2007
Publisher: Israeli Journal of Aquaculture - BAMIGDEH
Citation: Subhash, S.K., & Lipton, A.P. (2007). Effects of a Probiotic Bacterium, Lactobacillus acidophilus, on the Growth and Survival of Pearl Oyster (Pinctada margaritifera) Spat. The Israeli Journal of Aquaculture - Bamidgeh, 59(4), 201-205.
Series/Report no.: The Israeli Journal of Aquaculture - Bamidgeh
Abstract: The present study investigated the effect of a probiotic bacterium, Lactobacillus acidophilus, on the growth and survival of pearl oyster, Pinctada margaritifera, spat. The probiotic bacteria was fed together with a microalgal feed at 1:1 or 2:1 while control groups received no probiotic sup- plementation. The probiotic groups had significantly higher survival (78.7±8.1 and 85.7±2.9%, respectively) than the control groups (60.7±1.2%). Weight and length also increased significant- ly. The weight gains in the probiotic groups were 349.8±0.44 mg (1:1 level) and 396.8±0.49 mg (2:1 level) mg, compared to 300.9±0.51 mg in the control. The increases in dorso-ventral mea- surement were 20.08 mm (1:1 level) and 21.04 mm (2:1 level) in the probiotic groups, compared to 14.22 mm in the control.
Pages/Duration: 5 pages
URI/DOI: http://hdl.handle.net/10524/19234
ISSN: 0792-156X
Appears in Collections:IJA Volume 59, Issue 4, 2007



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