|Short-chain fatty acids protect gnotobiotic Artemia franciscana from pathogenic Vibrio campbellii|Defoirdt, T.; Halet, D.; Sorgeloos, P.; Bossier, P.; Verstraete, W. (2006). Short-chain fatty acids protect gnotobiotic Artemia franciscana from pathogenic Vibrio campbellii. Aquaculture 261(2): 804-808. dx.doi.org/10.1016/j.aquaculture.2006.06.038
In: Aquaculture. Elsevier: Amsterdam; London; New York; Oxford; Tokyo. ISSN 0044-8486; e-ISSN 1873-5622
Acids > Organic compounds > Organic acids > Fatty acids
Cultures > Shellfish culture > Crustacean culture > Brine shrimp culture
Diseases > Animal diseases > Fish diseases > Bacterial diseases > Vibriosis
Artemia franciscana Kellog, 1906 [WoRMS]; Vibrio campbellii (Baumann, Baumann & Mandel, 1971) Baumann, Baumann, Bang & Woolkalis, 1981 [WoRMS]
brine shrimp; short-chain fatty acid; luminescent vibriosis
|Auteurs|| || Top |
- Defoirdt, T.
- Halet, D.
- Sorgeloos, P.
- Bossier, P.
- Verstraete, W.
Infections caused by antibiotic resistant luminescent vibrios can cause considerable losses in aquaculture. In this study, different short-chain fatty acids were investigated as possible alternative biocontrol agents. The addition of 100 mM formic, acetic, propionic, butyric or valeric acid to the growth medium of a pathogenic Vibrio campbellii strain completely inhibited its growth at pH 6. At 10 mM, the growth of the pathogen was delayed, whereas at 1 mM, no effect could be observed. The growth-inhibitory effect was clearly pH-dependent and decreased with increasing pH. An in vivo challenge test with gnotobiotic Artemia franciscana nauplii revealed that all five short-chain fatty acids protected the shrimp from the pathogenic V. campbellii strain. The addition of 20 mM of the short-chain fatty acids to the culture water resulted in a significantly increased survival of infected nauplii, with no difference between the different fatty acids. In conclusion, our data indicate that short-chain fatty acids might be useful as alternative biocontrol agents to treat luminescent vibriosis.