Next Article in Journal
Comparative Transcriptome Analysis of Streptomyces Clavuligerus in Response to Favorable and Restrictive Nutritional Conditions
Previous Article in Journal
Peptidoglycan O-Acetylation as a Virulence Factor: Its Effect on Lysozyme in the Innate Immune System
Open AccessArticle

The Use of Selected Bacteria and Yeasts to Control Vibrio spp. in Live Food

1
College of Marine Life Science, Ocean University of China, Qingdao 266100, China
2
Laboratory of Marine Ecology and Environmental Science, Qingdao National Laboratory of Marine Science and Technology, Qingdao 266071, China
3
Lab of Aquaculture and Artemia Reference Center, Ghent University, 9000 Ghent, Belgium
*
Author to whom correspondence should be addressed.
Antibiotics 2019, 8(3), 95; https://doi.org/10.3390/antibiotics8030095
Received: 16 April 2019 / Revised: 11 July 2019 / Accepted: 13 July 2019 / Published: 18 July 2019
Vibrio 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 Vibrio harveyi, V. campbellii, V. anguillarum, and V. parahaemolyticus to twenty-six bacterial and yeast strains and use the beneficial ones to enrich live food (Branchiopod, Artemia franciscana, rotifer, Brachionus plicatilis and copepod, Tigriopus japonicus). Thus, a modified disk diffusion method was applied. After a susceptibility assay, the bacteria and yeast beneficial in suppressing the Vibrio 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 Vibrio was estimated after 5, 10, 15, and 20 h by the serial dilution method. From the total bacteria and yeast strains that were used, Candida parapsilosis, Pseudoalteromonas flavipulchra, Lactobacillus sakei, Bacillus natto, and B. amyloliquefaciens inhibited all four Vibrio species. The results of microbial labeling showed that L. sakei in Artemia, C. parapsilosis in rotifers, and V. harveyi in copepods had the highest accumulation rate. The results of the estimation of loaded Vibrio in different live foods also showed that the use of beneficial bacteria and yeast each significantly reduced the count of Vibrio. Application of bacteria and yeast to suppress pathogenic Vibrio 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 Vibrio. View Full-Text
Keywords: aquaculture; bacillus; lactobacillus; yeasts; resistance; Vibrio aquaculture; bacillus; lactobacillus; yeasts; resistance; Vibrio
Show Figures

Figure 1

MDPI and ACS Style

Sahandi, J.; Sorgeloos, P.; Xiao, H.; Wang, X.; Qi, Z.; Zheng, Y.; Tang, X. The Use of Selected Bacteria and Yeasts to Control Vibrio spp. in Live Food. Antibiotics 2019, 8, 95.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map

1
Back to TopTop