التفاصيل البيبلوغرافية
| العنوان: |
Improvement in the growth performance of white shrimp, Litopenaeus vannamei, by a protease-producing probiotic, Bacillus subtilis E20, from natto. |
| المؤلفون: |
Liu, C.-H., Chiu, C.-S., Ho, P.-L., Wang, S.-W. |
| المصدر: |
Journal of Applied Microbiology; Sep2009, Vol. 107 Issue 3, p1031-1041, 11p, 7 Charts, 3 Graphs |
| مصطلحات موضوعية: |
WHITELEG shrimp, BACILLUS subtilis, BACILLUS (Bacteria), SOYBEAN, NATTO, FERMENTED soyfoods, FORAGE plants |
| مستخلص: |
Aims: To isolate and identify a benefic bacterium, Bacillus subtilis E20, from natto (fermented soybeans), and incorporate it into shrimp feed to promote shrimp growth performance. Methods and Results: A protease-producing bacterium, E20, isolated from natto was identified as B. subtilis by an API 50 CHB kit and the 16S rDNA sequence. B. subtilis E20 was able to grow at a broad range of temperatures (10–50°C), pH values (5–10), and NaCl levels (0–9%). The best culture conditions for B. subtilis E20 to produce the protease were 40°C, a pH of 6–8 and 0% NaCl. No shrimp died after being injected with B. subtilis E20 [up to 109 colony-forming units (CFU) per shrimp]. Bacillus subtilis E20 was incorporated in diets at the levels of 0 (control), 106, 107, and 108 CFU kg−1 for shrimp grow-out culture, and results showed that after feeding on B. subtilis E20-containing diets (108 CFU kg−1 of diet), shrimp had excellent growth performance and production compared to the control because protease activities in the digestive tract were improved by B. subtilis E20. Conclusions: Bacillus subtilis E20 isolated from natto is a great protease producer and is able to improve shrimp growth performance through increasing the digestibility of food. Significance and Impact of the Study: Results suggest that B. subtilis E20 is a potential candidate for use as a probiotic to improve shrimp growth performance, and consequently reduce feed costs. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
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