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

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.