Effect of associated bacteria on gnotobiotic Artemia performance

Huynh Thanh Toi *

* Corresponding author (httoi@ctu.edu.vn)

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Received: 05 Oct 2016
Revised: 14 Mar 2017
Accepted: 31 Oct 2017
Published: 29 Nov 2017
DOI: 10.22144/ctu.jen.2017.050
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Huynh, T. T. (2017). Effect of associated bacteria on gnotobiotic Artemia performance. CTU Journal of Innovation and Sustainable Development , (07), 58-64. https://doi.org/10.22144/ctu.jen.2017.050
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No. 07 (2017)

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Abstract

Bacteria naturally occurring in Artemia culture systems act as direct food for the culture organism and also promoter food digestion. However, in the open culture conditions Artemia consume plenty of food sources availability in the pond makes it difficult to evaluate the role of associated bacteria in growth enhancement. So that, this study was conducted under gnotobiotic culture conditions to evaluate the effect of associated bacteria on growth performance (in term of survival and individual length) of Artemia. Bacteria-free baker´s yeast Saccharomyses cerevisiae strain wild-type (WT) was used as a main food source for bacteria-free Artemia nauplii in 6-day culturing. Nine unidentified bacteria strains (HT1-HT9), isolated from culture water of well performance Artemia in our preliminary test, some of these isolates had proven as a diet for Artemia, were added to Artemia culture only one time at a pre-tested concentration of 5x106 cells/mL. The results of this study showed that Artemia performance increased in almost cultures where isolate added as compared to that obtained in Artemia fed WT solely. Especially, the total length of Artemia/tube was obtained nearly double in the culture where HT1, HT3, HT5 and HT7 added, compared to that obtained in WT fed Artemia solely. The results of this study indicated that Artemia not only act as a direct food and the presence of them in the cultures also improvement of Artemia performance.
Keywords: Artemia, associated bacteria, gnotobiotic, Saccharomyses cerevisiae yeast

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