Inhibitory Activity against Shrimp Pathogens of Bacterial Isolates from Shrimp Food, Shrimp Gut, Seawater and Seaweed  

Gurusamy Chelladurai1 , Mani Karthigarani2 , Iruthaiyam Vijayakumar3
1. Department of Zoology, Kamaraj College, Tuticorin, Tamilnadu, India
2. Department of Zoology, Yadava College, Madurai, Tamilnadu, India
3. Department of Zoology, SN College, Madurai, Tamilnadu, India
Author    Correspondence author
International Journal of Marine Science, 2015, Vol. 5, No. 37   doi: 10.5376/ijms.2015.05.0037
Received: 05 Apr., 2015    Accepted: 16 May, 2015    Published: 10 Jun., 2015
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This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:

Chelladurai, Karthigarani amd Vijayakumar, 2015, Inhibitory activity against shrimp pathogens of bacterial Isolates from shrimp food, shrimp gut, seawater and seaweed, International Journal of Marine Science, Vol.5, No.37 1-6 (doi: 10.5376/ijms.2015.05.0037)

Abstract

The present study was developed in-vitro, to assess the inhibitory activityagainst shrimp pathogens of bacterial Isolates from shrimp food, shrimp gut, seawater and seaweed. Two types of strain of commercial probiotics were isolated from aquaculture feeds named as A and B. The identified strains were Bacillus subtilis, Lactobacillus plantarum, Pseudomonas fluorescens and Staphylococcus lactis. Both commercial and isolated probiotic organisms were identified and screened against shrimp pathogens like Vibrio parahaemolyticus, Aeromonas hydrophila, Vibrio cholerae and Vibrio harveyi by agar well diffusion method. Among eight organisms in the commercial probiotics vial A and B, only four organisms showed highest zone of inhibition against shrimp pathogens. The four isolated probiotic organisms showed highest zone of inhibition against shrimp pathogens. The measurement of zone of inhibition of isolated probiotics was greater than the inhibition zone of commercial probiotics. The isolated probiotic organisms were analyzed in survival of high pH. The results obtained were shown that all the isolated organisms were survived up to pH 14. The formulated probiotics is better for shrimp aquaculture practices than the commercial probiotics

Keywords
Antibacterial activity; Biochemical test; Probiotics; pH; Shrimp
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