The Use of Selected Bacteria and Yeasts to Control <i>Vibrio</i> spp. in Live Food
<i>Vibrio</i> species are a significant causative of mass mortality in mariculture worldwide, which can quickly accumulate in live food and transmit into the larval gut. With restrictions on the use of antibiotics in aquaculture, finding a proper solution to reduce the risk of Vibriosis...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-07-01
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| Series: | Antibiotics |
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| Online Access: | https://www.mdpi.com/2079-6382/8/3/95 |
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| author | Javad Sahandi Patrick Sorgeloos Hui Xiao Xianghong Wang Zizhong Qi Yanfen Zheng Xuexi Tang |
| author_facet | Javad Sahandi Patrick Sorgeloos Hui Xiao Xianghong Wang Zizhong Qi Yanfen Zheng Xuexi Tang |
| author_sort | Javad Sahandi |
| collection | DOAJ |
| description | <i>Vibrio</i> species are a significant causative of mass mortality in mariculture worldwide, which can quickly accumulate in live food and transmit into the larval gut. With restrictions on the use of antibiotics in aquaculture, finding a proper solution to reduce the risk of Vibriosis is vital. This study aimed to evaluate the susceptibility of <i>Vibrio harveyi</i>, <i>V. campbellii</i>, <i>V. anguillarum</i>, and <i>V. parahaemolyticus</i> to twenty-six bacterial and yeast strains and use the beneficial ones to enrich live food (Branchiopod, <i>Artemia franciscana</i>, rotifer, <i>Brachionus plicatilis</i> and copepod, <i>Tigriopus japonicus</i>). Thus, a modified disk diffusion method was applied. After a susceptibility assay, the bacteria and yeast beneficial in suppressing the <i>Vibrio</i> species were labeled by fluorescent stain and used to measure the accumulation potential in different live foods. Also, the beneficial bacteria and yeast were used to enrich live foods, and then the count of loaded <i>Vibrio</i> was estimated after 5, 10, 15, and 20 h by the serial dilution method. From the total bacteria and yeast strains that were used, <i>Candida parapsilosis</i>, <i>Pseudoalteromonas flavipulchra</i>, <i>Lactobacillus sakei</i>, <i>Bacillus natto</i>, and <i>B. amyloliquefaciens</i> inhibited all four <i>Vibrio</i> species. The results of microbial labeling showed that <i>L. sakei</i> in <i>Artemia</i>, <i>C. parapsilosis</i> in rotifers, and <i>V. harveyi</i> in copepods had the highest accumulation rate. The results of the estimation of loaded <i>Vibrio</i> in different live foods also showed that the use of beneficial bacteria and yeast each significantly reduced the count of <i>Vibrio</i>. Application of bacteria and yeast to suppress pathogenic <i>Vibrio</i> maybe a sustainable method for preventing this pathogen from harmfully invading aquaculture and may also aid in reducing the chances of antibiotic resistance in pathogenic <i>Vibrio</i>. |
| first_indexed | 2024-04-14T01:57:18Z |
| format | Article |
| id | doaj.art-90d416f868db48a2a8d44bf062dc7403 |
| institution | Directory Open Access Journal |
| issn | 2079-6382 |
| language | English |
| last_indexed | 2024-04-14T01:57:18Z |
| publishDate | 2019-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antibiotics |
| spelling | doaj.art-90d416f868db48a2a8d44bf062dc74032022-12-22T02:18:59ZengMDPI AGAntibiotics2079-63822019-07-01839510.3390/antibiotics8030095antibiotics8030095The Use of Selected Bacteria and Yeasts to Control <i>Vibrio</i> spp. in Live FoodJavad Sahandi0Patrick Sorgeloos1Hui Xiao2Xianghong Wang3Zizhong Qi4Yanfen Zheng5Xuexi Tang6College of Marine Life Science, Ocean University of China, Qingdao 266100, ChinaLab of Aquaculture and Artemia Reference Center, Ghent University, 9000 Ghent, BelgiumCollege of Marine Life Science, Ocean University of China, Qingdao 266100, ChinaCollege of Marine Life Science, Ocean University of China, Qingdao 266100, ChinaCollege of Marine Life Science, Ocean University of China, Qingdao 266100, ChinaCollege of Marine Life Science, Ocean University of China, Qingdao 266100, ChinaCollege of Marine Life Science, Ocean University of China, Qingdao 266100, China<i>Vibrio</i> species are a significant causative of mass mortality in mariculture worldwide, which can quickly accumulate in live food and transmit into the larval gut. With restrictions on the use of antibiotics in aquaculture, finding a proper solution to reduce the risk of Vibriosis is vital. This study aimed to evaluate the susceptibility of <i>Vibrio harveyi</i>, <i>V. campbellii</i>, <i>V. anguillarum</i>, and <i>V. parahaemolyticus</i> to twenty-six bacterial and yeast strains and use the beneficial ones to enrich live food (Branchiopod, <i>Artemia franciscana</i>, rotifer, <i>Brachionus plicatilis</i> and copepod, <i>Tigriopus japonicus</i>). Thus, a modified disk diffusion method was applied. After a susceptibility assay, the bacteria and yeast beneficial in suppressing the <i>Vibrio</i> species were labeled by fluorescent stain and used to measure the accumulation potential in different live foods. Also, the beneficial bacteria and yeast were used to enrich live foods, and then the count of loaded <i>Vibrio</i> was estimated after 5, 10, 15, and 20 h by the serial dilution method. From the total bacteria and yeast strains that were used, <i>Candida parapsilosis</i>, <i>Pseudoalteromonas flavipulchra</i>, <i>Lactobacillus sakei</i>, <i>Bacillus natto</i>, and <i>B. amyloliquefaciens</i> inhibited all four <i>Vibrio</i> species. The results of microbial labeling showed that <i>L. sakei</i> in <i>Artemia</i>, <i>C. parapsilosis</i> in rotifers, and <i>V. harveyi</i> in copepods had the highest accumulation rate. The results of the estimation of loaded <i>Vibrio</i> in different live foods also showed that the use of beneficial bacteria and yeast each significantly reduced the count of <i>Vibrio</i>. Application of bacteria and yeast to suppress pathogenic <i>Vibrio</i> maybe a sustainable method for preventing this pathogen from harmfully invading aquaculture and may also aid in reducing the chances of antibiotic resistance in pathogenic <i>Vibrio</i>.https://www.mdpi.com/2079-6382/8/3/95aquaculturebacilluslactobacillusyeastsresistance<i>Vibrio</i> |
| spellingShingle | Javad Sahandi Patrick Sorgeloos Hui Xiao Xianghong Wang Zizhong Qi Yanfen Zheng Xuexi Tang The Use of Selected Bacteria and Yeasts to Control <i>Vibrio</i> spp. in Live Food Antibiotics aquaculture bacillus lactobacillus yeasts resistance <i>Vibrio</i> |
| title | The Use of Selected Bacteria and Yeasts to Control <i>Vibrio</i> spp. in Live Food |
| title_full | The Use of Selected Bacteria and Yeasts to Control <i>Vibrio</i> spp. in Live Food |
| title_fullStr | The Use of Selected Bacteria and Yeasts to Control <i>Vibrio</i> spp. in Live Food |
| title_full_unstemmed | The Use of Selected Bacteria and Yeasts to Control <i>Vibrio</i> spp. in Live Food |
| title_short | The Use of Selected Bacteria and Yeasts to Control <i>Vibrio</i> spp. in Live Food |
| title_sort | use of selected bacteria and yeasts to control i vibrio i spp in live food |
| topic | aquaculture bacillus lactobacillus yeasts resistance <i>Vibrio</i> |
| url | https://www.mdpi.com/2079-6382/8/3/95 |
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