Influence of probiotic bacterium Lactobacillus acidophilus on the survival and growth of pearl oyster Pinctada fucata spat

Subhash, S K and Lipton, A P and Paulraj, R (2007) Influence of probiotic bacterium Lactobacillus acidophilus on the survival and growth of pearl oyster Pinctada fucata spat. Indian Journal of Fisheries, 54 (2). pp. 211-216.

[img]
Preview
PDF
a3.pdf

Download (49kB)
Related URLs:

    Abstract

    Combination of micro-alga Chaetoceros calcitrans and the probiotic bacterium Lactobacillus acidophilus evaluated at 1:1 and 1:2 levels revealed that in the probiotic treated group, Pinctada fucata spat registered significantly high survival of 79.7 and 89.0 % (P<0.05) respectively compared to that of 65.0 % survival in control. The probiotic treated groups also showed significant improvement in growth in terms of length and weight as compared to the control group. The probiotic treated spat attained a weight gain of 346.0 ± 1.57 mg (1:1 level) and 382.0 ± 11.76 mg (1:2 level) compared to 296.4 ± 9.04 mg in control group. The length in terms of dorso-ventral measurement (DVM) increased to 18.68 mm (1:1 level) and 19.6 (1:2 level) mm compared to 13.56 mm in control group.

    Item Type: Article
    Uncontrolled Keywords: probiotic bacterium; Lactobacillus acidophilus; survival; growth; pearl oyster; Pinctada fucata spat
    Subjects: Aquaculture
    Molluscan Fisheries > Pearl oyster
    Divisions: CMFRI-Vizhinjam
    CMFRI-Kochi > Fishery Environment
    Subject Area > CMFRI Brochures > CMFRI-Kochi > Fishery Environment
    CMFRI-Kochi > Fishery Environment
    Depositing User: Users 171 not found.
    Date Deposited: 03 Nov 2010 11:25
    Last Modified: 09 Sep 2015 15:35
    URI: http://eprints.cmfri.org.in/id/eprint/5859

    Actions (login required)

    View Item View Item