Nutritional Contribution of Pseudomonas sp.in Artemia Culture

• Gorospe Jocelyn N.

  Faculty of Fisheries, Kagoshima University Mindanao State University of Naawan

• Nakamura Kaworu

  Faculty of Fisheries, Kagoshima University

• Abe Mikiko

  Department of Biology, Faculty of Science, Kagoshima University

• Higashi Shiro

  Department of Biology, Faculty of Science, Kagoshima University

書誌事項

タイトル別名

• Nutritional Contribution of <i>Pseudomonas</i> sp. in <i>Artemia</i> Culture
• Nutritional Contribution of Pseudomonas

抄録

The nutritional contribution of Pseudomonas sp., a predominant bacteria in Artemia-rice bran culture, in the diet of Artemia was determined. Artemia nauplii hatched out aseptically were fed with autoclaved rice bran, heat-dried (HD) Pseudomonas sp. or its combination for 9 days under axenic laboratory conditions. Amino acids analysis by the HPLC method was performed forboth diets. A higher essential amino acid content was obtained in HD Pseudomonas compared to rice bran. Artemia fed with rice bran and HD Pseudomonas resulted in better survival and significant growth than the Artemia fed with rice bran only. Some resident bacteria, in particular Pseudomonas, growing in Artemia culture seem to constitute a major source of protein and amino acids needed for thegrowth and survival of Artemia.

収録刊行物

• Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ

  Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ 62 (6), 914-918, 1996

  公益社団法人 日本水産学会

キーワード

• Artemia
• Pseudomonas
• protein source
• rice bran culture

詳細情報

• CRID: 1390282679406714368
• NII論文ID: 130003902951
• NII論文ID: 10004868099
• NII書誌ID: AA10993718
• DOI: 10.2331/fishsci.62.914
• NDL書誌ID: 4109753
• ISSN: 09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4109753
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/62/6/62_6_914/_pdf
• 本文言語コード: en
• データソース種別:
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  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可