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

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dc.contributor.authorSubhash, S.K.
dc.contributor.authorLipton, A.P.
dc.date.accessioned2012-01-19T20:21:54Z
dc.date.available2012-01-19T20:21:54Z
dc.date.issued2007
dc.description.abstractThe 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.
dc.format.extent5 pages
dc.identifier.citationSubhash, 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.
dc.identifier.issn0792-156X
dc.identifier.urihttp://hdl.handle.net/10524/19234
dc.publisherIsraeli Journal of Aquaculture - BAMIGDEH
dc.relation.ispartofseriesThe Israeli Journal of Aquaculture - Bamidgeh
dc.subjectpearl oyster, spat, probiotics, growth
dc.subject.lcshFish culture--Israel--Periodicals.
dc.subject.lcshFish culture--Periodicals.
dc.subject.lcshAquaculture--Israel--Periodicals.
dc.subject.lcshAquaculture--Periodicals.
dc.titleEffects of a Probiotic Bacterium, Lactobacillus acidophilus, on the Growth and Survival of Pearl Oyster (Pinctada margaritifera) Spat

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IJA Volume 59, Issue 4, 2007