Journal of Applied & Environmental Microbiology
ISSN (Print): 2373-6747 ISSN (Online): 2373-6712 Website: http://www.sciepub.com/journal/jaem Editor-in-chief: Sankar Narayan Sinha
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Journal of Applied & Environmental Microbiology. 2014, 2(6), 287-293
DOI: 10.12691/jaem-2-6-4
Open AccessArticle

The Impact of Diet on the Gut Microbiota of Tasmanian Atlantic Salmon (Salmo Salar L.) Using a Semi-Continuous Fermenter Model

Neuman C1, Hatje E1, Stevenson H1, Smullen R2, Bowman JP3 and Katouli M1,

1Genecology Research Centre, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, Queensland

2Ridley AquaFeed Pty, Narangba, Queensland

3Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia

Pub. Date: November 19, 2014

Cite this paper:
Neuman C, Hatje E, Stevenson H, Smullen R, Bowman JP and Katouli M. The Impact of Diet on the Gut Microbiota of Tasmanian Atlantic Salmon (Salmo Salar L.) Using a Semi-Continuous Fermenter Model. Journal of Applied & Environmental Microbiology. 2014; 2(6):287-293. doi: 10.12691/jaem-2-6-4

Abstract

Farmed Tasmanian Atlantic salmon in Australia may experience water temperatures as high as 20°C during summer, which may impact on health and mariculture productivity. In this study we investigated the impact of two commercial feed on the major bacterial population in the gut of Atlantic salmon using an anaerobic semi-continuous fermenter model set at 20°C. Fermentation was conducted in a 5L culture vessel with 100 rpm agitation under CO2. For each diet the hindgut contents of three farmed Tasmanian Atlantic salmon were collected, mixed and used as fermenter inocula. Samples were collected at day 0, 1, 6 and 12 and used for bacterial enumeration and measurement of the functional status of the gut microbiota as well as their metabolic capacity (MC) values. With diet A, Vibrio spp. and lactic acid bacteria (LAB) increased over the course of fermentation. In contrast, diet B did not support the growth of LAB and instead promoted the growth of Plesiomonasshigelloides. MC values of gut microbiota receiving either diet also increased over the course of fermentation, reaching the highest level on day 12. This was independent of the type of diet used as the functional status of the microbiota for both diets was highly similar at each sampling round. Our results indicate that at the temperature experienced by Tasmanian Atlantic salmon during warm season i.e. 20°C, the type of diet may select for the growth of specific species of bacteria.

Keywords:
gut microbiota fermenter semi-continuous diet Atlantic salmon

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