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《Fisheries Science》 2018-04
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Effects of Bacillus Strains Producing Lactic Acid on Water Quality in a Shrimp Culture System

YANG Shiping;ZHOU Jiahao;SUN Chengbo;CAO Peixing;WANG Chenggui;CHEN Zhaoming;LUO Peng;Fisheries College,Guangdong Ocean University;Guangdong Provincial Key Laboratory of Applied Marine Biology;  
Bacillus strains producing lactic acid as probiotics were added into 0.3 m~3 glass fiber reinforced tanks stocked with 10 individuals of Pacific white leg shrimp Litopenaeus vannamei at final concentration of 0(control group),10~4,10~5 and 10~6 cfu/mL at water temperature of(28±1)℃ and a salinity of 28 for 7 d to evaluate the effects of the Bacillusstrains on water quality(concentrations of ammonia nitrogen,nitrite nitrogen and nitrate nitrogen,and the number of total heterotrophic bacteria,Vibrio and Bacillus)in shrimp culture.The results showed that supplementation of Bacillus led to significant decline of concentrations of ammonia nitrogen and nitrite nitrogen,and number of Vibrioin the water compared with those in the control group(P0.05).There was significantly higher number of total heterotrophic bacteria in the water supplemented with high concentration of Bacillus group(10~6 cfu/mL)than that in the control group(P0.05),without significant difference in concentration of nitrate nitrogen(P0.05).The reduction in number of Bacillus was observed 4 days after addition of Bacillus,and short period of increase in the concentration of ammonia nitrogen in water was found at supplementation of the Bacillusin the later rearing period.The findings indicated that Bacillusimproved the water quality,and had potential application in shrimp rearing.
【Fund】: 广东省科技计划项目(2014B030301064);; 湛江市科技计划项目(2015A03030);; 广东省应用海洋生物学重点实验室开放课题项目(LAMB2015-1)
【CateGory Index】: S968.22
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