The effect of diet and environmental temperature on the faecal microbiota of farmed Tasmanian Atlantic Salmon (Salmo salarL.)

Abstract

the 35 virulence genes tested from total DNA extract of the microbiota, only cdt and east1 were detected. Results indicate that temperature is the main driver of changes to the gut microbiota in farmed Tasmanian Atlantic salmon receiving these two diets.

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“…Moreover, according to some researchers, these bacteria favour elevated temperatures (>18°C) (Lorca, 2002). The same bacterial species were also detected from the salmon fish and other fishes based on the molecularbased characterisation approached (Hovda et al, 2007;Neuman et al, 2016;Zarkasi et al, 2014;Zarkasi et al, 2016). Vibrio spp., and Aliivibrio spp., are important because some of their species can cause food-borne illnesses to oyster consumers and frequent incidents have been reported across the globe (Urbanczyk, Ast, Higgins, Carson, & Dunlap, 2007).…”

“…Those abundant bacterial species found in this study can be considered as typically isolated from the fish and other marine animals (Neuman et al, 2016;Zarkasi et al, 2014;Zarkasi et al, 2016). The sequence data obtained could be used to compare oyster aquaculture management strategies as well as mariculture practiced in different regions that may have similar or different climactic conditions.…”

“…Those identified bacterial species can be considered typically isolated from fish and other marine animals (Neuman et al, 2016;Zarkasi et al, 2014;Zarkasi et al, 2016). Other bacterial species (identified up to species level) found also includes Prolixibacter bellariivorans, Cytophaga fermentans, Psychrilyobacter atlanticus, Planococcus maritimus, Exiguobacterium oxidotolerans and Paracoccus marcusi (Figure 2).…”

“…Samples were collected according to their size and age; and only 36 matured oyster were collected randomly from 3 different cage rows identified as Row A, Row B and Row C. The oyster samples were then transported to the laboratory on ice and processed within three hours (Neuman et al, 2016). Other farm data obtained include water temperature.…”

“…The microbiotas of oysters are shown to be dependent on bacterial colonization during feeding intake and also environmental conditions (Garland, Nash, Summer, & McMeekin, 1983), this is almost similar with other marine animals such as fish (Neuman et al, 2016;Olafsen, 2001;Ringø & Birkbeck, 1999;Ringø, Sperstad, Myklebust, Refstie, & Krogdahl, 2006;Ringø, Strøm, & Tabachek, 1995;Zarkasi et al, 2016). The need for a better understanding in microbial composition associated with oyster and influenced by the environment and feed intake has led to many studies and investigations on microbial communities and their diversity and dynamics (Deepanjali, Kumar, & Karunasagar, 2005).…”