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1.
为分析荚膜红细菌和蜡样芽孢杆菌2株益生菌对凡纳滨对虾肠道菌群结构的影响,本实验对凡纳滨对虾进行为期30 d的养殖饲喂实验,饲喂后期利用高通量测序凡纳滨对虾肠道微生物的16S rDNA V4区,来分析不同益生菌饲喂后凡纳滨对虾肠道菌群的结构特征,并结合对虾体质量增加率和攻毒后累计死亡率的宏观指标来进行分析。结果显示：①空白组（CK）、荚膜红细菌组（Rc）和蜡样芽孢杆菌组（Bc）样品OTU范围为374~506,其中CK组对虾肠道菌群OTU数量最低,饲喂益生菌后的2组对虾肠道菌群中OTU数量相对较高;②在门分类水平上,3组的变形菌门数均为最多,CK组主要为变形菌门和少量拟杆菌门,Bc组主要有变形菌门、拟杆菌门、无壁细菌门、厚壁细菌门和假单胞菌,Rc组主要是变形菌门、拟杆菌门、厚壁菌门、酸杆菌门、放线细菌、梭杆菌门和蓝细菌;③稀释曲线和Shannon指数结果可见,CK组样品物种丰度和复杂度最低,且Bc组样品丰度和复杂度相对较高;④PCA分析发现,Rc组和CK组样品微生物组成较为接近,结合宏观对虾体质量增加率和攻毒后累计死亡率的结果分析,可见相较于荚膜红细菌,蜡样芽孢杆菌对凡纳滨对虾肠道微生物菌群影响更显著,且益生效果更佳。研究表明,饲喂益生菌可以扩增对虾肠道微生物菌群丰度,并能抑制弧菌属等有害菌群的生长,提高对虾体质量增加率并降低死亡率,从而达到益生效果,其中以饲喂蜡样芽孢杆菌菌株效果更佳。  相似文献   

2.
为将凡纳滨对虾肠道分离的益生菌用于对虾的养殖,利用乳酸菌培养基分离对虾肠道中的益生菌并对菌株进行初步分类鉴定,利用体外抑菌方法筛选有抗菌活性的菌株,用于考察对虾实验室养殖过程中抗有关致病菌的效果。试验结果显示,自虾肠道分离得到W7、W25、W27、W31菌株,分别属于啤酒酵母、短小芽孢杆菌、枯草芽孢杆菌沙漠亚种和暹罗芽孢杆菌,它们对致病菌副溶血弧菌、金黄色葡萄球菌和沙门氏菌有一定的抗菌活性,其中暹罗芽孢杆菌W31抗菌效果最好。将啤酒酵母W7和暹罗芽孢杆菌W31菌体与饲料混合用于对虾的养殖,能够明显增强凡纳滨对虾抵抗弧菌侵染的能力,提高存活率。  相似文献   

3.
以初体质量为(0.11±0.00)g的凡纳滨对虾(Litopenaeus vannamei)为研究对象,在室外水泥池进行10周饲喂实验,研究饲料中添加单一益生菌和复合益生菌对凡纳滨对虾生长、消化酶、肠道和粪便菌群及部分免疫指标的影响.以基础饲料为对照组,在基础饲料中分别添加地衣芽孢杆菌(Bacillus licheniformis)、枯草芽孢杆菌(Bacillus subtilis)、虾乐333(复合益生菌)、地衣芽孢杆菌+枯草芽孢杆菌(1:1)、虾乐333+地衣芽孢杆菌+枯草芽孢杆菌(1:1:1)各1 g/kg,配制5种实验饲料.实验结果显示,复合益生菌饲喂组对虾的特定生长率显著高于对照组(P<0.05),而单一益生菌饲喂组与对照组差异不显著(P<0.05).饲料中添加益生菌能使凡纳滨对虾肠道蛋白酶和淀粉酶活力升高,其中复合益生菌饲喂组淀粉酶活力显著高于对照组(P<0.05).与对照组比,饲料中添加益生菌显著降低了肠道及粪便弧菌数(P<0.05),不同程度提高了凡纳滨对虾血清蛋白浓度、酚氧化酶活力、溶菌酶活力和总抗氧化力,其中添加复合益生菌能使血清蛋白浓度及溶菌酶活力较对照组显著提高(P<0.05).上述结果表明,与饲喂单一益生菌相比,复合益生菌对凡纳滨对虾的生长、免疫力具有更好的促进作用.  相似文献   

4.
刘君  宋晓玲  刘莉  柴鹏程  黄倢 《水产学报》2012,36(3):444-450
以凡纳滨对虾为研究对象,在基础饲料中分别添加从健康对虾消化道中分离纯化的优势菌菌株——美人鱼发光杆菌PC463和坚强芽孢杆菌PC465(菌含量≥1011CFU/g)的活菌和破碎菌各1 g/kg,观察其对凡纳滨对虾血淋巴免疫酶活性和抗WSSV感染保护率的影响。经过20 d养殖实验后发现,与对照组相比,饲料中添加坚强芽孢杆菌活菌的免疫组和添加美人鱼发光杆菌灭活菌的免疫实验,其凡纳滨对虾血淋巴中酸性磷酸酶(ACP)、碱性磷酸酶(AKP)、超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性在不同程度上有所提高,并显著高于对照组(P<0.05)。WSSV感染后饲料中添加坚强芽孢杆菌活菌的免疫组存活率(53%±12%)和添加美人鱼发光杆菌灭活菌的免疫组存活率(49%±15%)显著高于对照组(P<0.05)。结果表明:饲料中添加坚强芽孢杆菌活菌和美人鱼发光杆菌灭活菌可以在一定程度上提高凡纳滨对虾免疫酶活性和抗WSSV感染能力,上述有防病作用的益生菌株以饲料添加剂的方式应用于对虾养殖生产,可望成为对虾白斑病生物防治的有效途径之一。  相似文献   

5.
在凡纳滨对虾(Litopenaeus vannamei)幼虾饲料中添加3株植物乳杆菌[Lactobacillus plantarum YRL45、Lactobacillus plantarum QL、Lactobacillus plantarumKTP(C-2)]和3株副干酪乳杆菌(Lactobacillus paracasei M5、Lactobacillus paracasei X12、Lactobacillus paracasei SB27),采用质构仪TPA模式和气相色谱法分析喂养后肌肉质构和脂肪酸含量变化,研究乳酸菌对凡纳滨对虾幼虾肌肉品质的影响。结果表明,添加乳酸菌能改善凡纳滨对虾幼虾肌肉的弹性和咀嚼性,其中植物乳杆菌[YRL45、QL、KTP(C-2)]的改善效果最好,将幼虾肌肉的弹性和咀嚼性分别提高了35.14%和85.71%(P0.05)。副干酪乳杆菌(M5、X12、SB27)能提高对虾肌肉持水性并且能显著降低对虾肌肉中饱和脂肪酸含量,提高多不饱和脂肪酸含量,其中棕榈酸、十七烷酸和硬脂酸含量显著降低,EPA与DHA的含量分别增加了23.22%和34.40%。综上所述,在饲料中添加植物乳杆菌[YRL45、QL、KTP(C-2)]对凡纳滨对虾幼虾肌肉弹性和咀嚼性有改善作用,副干酪乳杆菌(M5、X12、SB27)能显著改善凡纳滨对虾幼虾肌肉的脂肪酸组成。  相似文献   

6.
益生菌对凡纳滨对虾生长和全虾营养组成的影响   总被引：6，自引：2，他引：4  
研究了芽孢杆菌制剂（Bacillus sp．，10^9CFU·g^-1）对凡纳滨对虾Litopenaeus vannamei（初始体重0．03g·尾^-1）生长性能、全虾营养成分和氨基酸的影响。7种试验饲料中芽孢杆菌制剂的添加量分别为0，0．5，1．0，1．5，2．0，2．5和3．0g·kg^-1饲料。芽孢杆菌制剂对凡纳滨对虾的成活率没有显著影响。摄食添加益生菌1．0和1．5g·kg^-1饲料的凡纳滨对虾的增重率高并且饲料系数低于对照组，特别是添加量为1．0g·kg^-1时，差异显著；然而，其它添加量并不存在显著性差异。添加益生菌对凡纳滨对虾全虾的水分、蛋白质和灰分含量的影响不显著；投喂添加益生菌1．0和1．5g·kg^-1饲料，脂肪含量高于对照组。饲料中添加益生菌可以改变凡纳滨对虾全虾中部分氨基酸的含量。  相似文献   

7.
为研究饲料中添加益生菌对凡纳滨对虾抗副溶血弧菌感染能力和非特异性免疫基因表达水平的影响,以初体质量为(6.95±1.20)g的凡纳滨对虾为研究对象,在室内养殖箱进行3周的养殖实验和2周的副溶血弧菌人工感染实验;其中,对照组每日投喂普通商品饲料,实验组每日投喂在普通商品饲料中添加地衣芽孢杆菌、枯草芽孢杆菌、地衣芽孢杆菌/枯草芽孢杆菌(1:1)配制成的3组实验饲料,实验饲料中益生菌的终浓度为107 cfu/g。并采用实时荧光定量RT-PCR方法,对保护率最高的地衣芽孢杆菌/枯草芽孢杆菌实验组进行凡纳滨对虾相关免疫基因表达水平的分析。实验结果表明,在饲料中添加单一益生菌或复合益生菌均可显著提高对虾抗副溶血弧菌感染的能力(P<0.05),且复合益生菌的保护效果更佳,其相对免疫保护率为31.11%。感染副溶血弧菌后,地衣芽孢杆菌+枯草芽孢杆菌实验组凡纳滨对虾血淋巴中的先天免疫缺陷基因(innate immune deficiency gene,IMD)、对虾素3a分子(penaiedin 3a)、酚氧化酶原(prophenoloxidase,proPO)、溶菌酶(Lysozyme,LZM)和甲壳素Crustin的mRNA的相对表达量均显著上调,且分别在18～24 h达到最大值。实验结果提示:饲料中添加芽孢杆菌可有效提高凡纳滨对虾抗副溶血弧菌感染的能力,这种能力的提高可能是通过增加抗病相关基因的表达量实现的。  相似文献   

8.
以基础饲料为对照组,在基础饲料中分别添加坚强芽孢杆菌活菌(Bacillus firmus)、坚强芽孢杆菌活菌(1.0×108 CFU/g)+美人鱼发光杆菌(Photobacterium damsela)灭活菌(1％)、坚强芽孢杆菌活菌(1.0×108 CFU/g)+溶藻弧菌(Vibrio alginolyticus)灭活菌(1％)配制3种免疫饲料.每组3个重复,对个体质量为(3.2±0.26)g的凡纳滨对虾(Litopenaeus vannamei)进行了为期30d的养殖实验.每5d取样,以血清中的酸性磷酸酶(ACP)、碱性磷酸酶(AKP)、一氧化氮合酶(NOS)、超氧化物歧化酶(SOD)和溶菌酶(UL)活性为免疫指标,探讨了肠道益生菌及其灭活菌体作为免疫制剂对凡纳滨对虾非特异性免疫水平的影响;在投喂免疫饲料后的第16天,按0.9 g/10尾剂量,直接投喂感染白斑综合征病毒(wssV)对虾病料,计算各实验组每天的累计死亡率,分析肠道益生菌及其灭活菌体作为免疫制剂对凡纳滨对虾病毒感染能力的影响.结果显示:添加益生菌的实验组对虾血清中SOD、ACP、AKP和NOS活性明显高于对照组(P＜0.05),特别是显著提高了对虾抗WSSV感染的能力.其中坚强芽孢杆菌活菌(1.0× 108 CFU/g)和美人鱼发光杆菌灭活菌(1％)实验组的抗病毒感染能力最强,感染WSSV 14 d后累计死亡率为10.71％;而对照组为64.28％.结论认为,饲料中添加肠道益生菌及其灭活菌体能提高凡纳滨对虾非特异性免疫水平和抵抗疾病的能力,有望作为新型对虾免疫增强剂应用于对虾养殖业.  相似文献   

9.
从凡纳滨对虾(Litopenaeus vannamai)养殖体系中筛选得到具有群体感应淬灭(Quorum quenching, QQ)活性的潜在功能菌,并对菌株进行16S rDNA鉴定、安全性评估及发酵条件优化。采用根癌农杆菌(Agrobacterium tumefaciens) A136液体X-gal法进行活性菌株筛选,发现2株细菌(BDZ5和W1B)的发酵液对信号分子己酰基高丝氨酸内酯(C6-HSL)具有显著的降解作用,但经沸水浴处理后均丧失降解活性。经16S rDNA基因序列分析,菌株BDZ5和W1B分别被鉴定为芽孢杆菌属(Bacillus)和科贝特氏菌属(Cobetia)。安全性评估结果显示,菌株BDZ5和W1B均无溶血性,且对多数抗生素具有敏感性,注射2株活性菌未提高凡纳滨对虾死亡率,且对凡纳滨对虾血清免疫酶活性无显著影响。单因素条件优化结果显示,在起始pH为7.0、盐度为20、0.0005%的MnCl2条件下培养48 h后,菌株BDZ5达到最大生长量;在起始pH为6.0、盐度为40、0.05%的CaCl2条件下培养48 h,菌株W1B达到最大生长量。2株菌的最适信号分子C6-HSL降解条件与其生长条件有所不同,在起始pH为7.5、盐度为30、0.0005%的MnCl2条件下培养48 h,2株活性菌对信号分子C6-HSL的降解率达到最大值。研究表明,菌株BDZ5和W1B可作为益生菌应用于水产养殖,为基于QQ角度防治对虾细菌性病害提供优良菌种。  相似文献   

10.
健康和患病凡纳滨对虾幼虾消化道菌群结构的比较   总被引：2，自引：1，他引：1  
凡纳滨对虾养殖过程中,早期阶段是病害易感阶段,而消化道菌群结构与对虾健康关系密切。因此,探讨幼虾的消化道菌群尤其是弧菌类细菌与对虾发病的关系对病害有效防治具有重要意义。本实验采用Illumina测序研究了凡纳滨对虾健康和患病幼虾的消化道细菌群落结构,并基于纯培养和16S r DNA,rec A和pyr H基因序列比对,分析了幼虾消化道中弧菌的主要种类组成。结果发现,健康幼虾消化道中α-变形菌纲和厚壁菌门丰度较高,而患病幼虾中γ-变形菌纲、拟杆菌门、放线菌门和β-变形菌纲较高,其中放线菌门丰度差异显著。基于科水平的响应比分析,发现患病幼虾消化道中动性球菌科和噬菌弧菌科的丰度显著降低,而弧菌科的丰度显著升高。相似度分析发现,驱动群落变异的OTU主要来源于弧菌属、海洋杆状菌属、冷杆菌属、假交替单胞菌属以及未分类至属的红杆菌科和微杆菌科。健康幼虾消化道弧菌组成以锡那罗亚州弧菌为主,而患病幼虾消化道弧菌组成以坎氏弧菌为主。尽管健康和患病幼虾消化道内细菌群落结构整体差异不显著,但一些重要类群丰度变化显著,其特征与已知的生态功能一致。  相似文献   

11.
一株芽孢杆菌PC024的鉴定及其抗WSSV感染效果的研究   总被引：1，自引：1，他引：0  
孙艳  宋晓玲  刘飞  李玉宏  黄倢 《水产学报》2013,37(4):574-583
为了筛选WSSV的防病益生菌株,从健康中国明对虾消化道分离纯化一株芽孢杆菌PC024,经Biolog碳源利用反应、ATB微生物自动鉴定系统、脂肪酸气相色谱分析得出该菌株与坚强芽孢杆菌的生理生化特性最为相似,该菌株为革兰氏阳性菌,有一根端极鞭毛;细胞呈球杆状,有椭圆芽孢;单个菌落呈圆形,中间略微凸起;16S rRNA序列分析表明,该菌株与坚强芽孢杆菌进化地位最接近,同源性均达到100％,综合以上4种方法的鉴定结果,该菌株被鉴定为坚强芽孢杆菌.将已鉴定的PC024菌株粘附于对虾饲料表面投喂给凡纳滨对虾20 d后,进行WSSV肌肉注射感染,测定投喂和感染后对虾血淋巴上清和肝胰腺的免疫相关酶活性,并对对虾肠道总菌数和添加菌PC024进行计数及鉴定.结果表明:添加该菌的实验组对虾相对存活率高,相对保护率达33.7％;投喂含该菌饲料的实验组对虾血清和肝胰腺的相关免疫酶活性较对照组显著提高,对虾肠道总细菌数始终显著高于对照组,并在实验组能够分离得到坚强芽孢杆菌,坚强芽孢杆菌PC024可作为WSSV的防病益生菌株应用于对虾养殖生产.  相似文献   

12.
Shrimp cultivation has been faced with huge losses in productivity caused by infectious shrimp pathogenic vibrios, especially Vibrio parahaemolyticus that causes acute hepatopancreatic necrosis disease (AHPND). Hence, purple nonsulphur bacteria (PNSB) were isolated from shrimp ponds for investigating their abilities to control shrimp pathogenic Vibrio spp. and their use as probiotics for sustainable shrimp cultivation. Based on their probiotic properties, strains S3W10 and SS15 were selected because of their strong abilities to produce amylase, gelatinase and vitamin B12. However, only three PNSB strains (SS15, TKW17 and STW181) strongly inhibited V. harveyi_KSAAHRC and V. vulnificus_KSAAHRC including V. parahaemolyticusAHPND strains by secreting antivibrio compounds. Four selected PNSB also grew in the presence of pancreatic enzymes, and they were identified as Rhodobacter sphaeroides for strains S3W10, SS15 and TKW17 and Afifella marina for strain STW181. The effects of a mixed culture were also investigated as follows: T1 (S3W10 + SS15), T2 (S3W10 + TKW17) and T3 (S3W10 + STW181) on postlarval white shrimp (Litopenaeus vannamei) for 60 days by comparison with a control. All three probiotic PNSB sets significantly improved the digestive enzyme activities and shrimp growth with their proliferation in shrimp gastrointestinal tract although the shrimp survival was not significantly different. They also significantly reduced the cumulative mortality of shrimp exposed to a virulent AHPND strain (V. parahaemolyticusSR2). This is the first to conclude that selected probiotic PNSB strains have great potential to be used for shrimp cultivation to control vibrios including AHPND strains.  相似文献   

13.
The objective of this study was to evaluate the probiotic properties of lactic acid bacteria (LAB) strains isolated from digestive tract of white shrimp Litopenaeus vannamei. Eighteen LAB colonies were isolated and one bacterium was found capable of producing three extracellular enzymes (protease, cellulose and lipase) simultaneously and exhibited antagonistic activity against shrimp pathogens (Vibrio vulnificus, V. rotiferianus and V. campbellii). The putative probiotic strain AS13 was identified as Lactobacillus pentosus based on 16S rRNA sequencing. The L. vannamei were fed diet containing 0 (control), 106, 107 and 108 CFU g?1 bacterial cells of AS13 for 28 days. The results showed that supplementation of L. pentosus significantly improved the growth performance and feed utilization in the treated groups over the control. Similarly, digestive enzyme activities were elevated in the intestines of treated groups. Moreover, feeding of supplemented diets containing AS13 significantly reduced the mortality rate caused by pathogenic Vibrio species (V. vulnificus, V. rotiferianus and V. campbellii). Our results indicated L. pentosus AS13 addition at 107 CFU g?1 can effectively enhance the growth performance, feed utilization, digestive enzymes and disease resistance of L. vannamei in the laboratory condition.  相似文献   

14.
Abstract— In vitro enzyme assays are rapid, inexpensive techniques for estimating protein digestibility of feed ingredients. Three assays—the Lazo single-enzyme assay with porcine trypsin; the Hsu multi-enzyme assay with porcine trypsin, α-chymotrypsin, and peptidase; and the Satterlee multi-enzyme assay with porcine trypsin, α-chymotrypsin, peptidase, and bacterial protease—were used to estimate relative protein digestibility (RPD) of selected feed ingredients used in diets for the Pacific white shrimp Penaeus vannamei. Ingredients tested were casein, gelatin, rice bran, shrimp meal, soybean meal, wheat gluten, and six varieties of fish meal. A highly significant, inverse, linear relationship existed between final pH in each of the enzyme assays and in vivo apparent protein digestibility of the ingredient in P. vannamei feeding trials. Ranking of RPD coefficients obtained in the Lazo single-enzyme assay followed closely the ranking of published in vivo apparent protein digestibility coefficients for the same ingredients in P. vannamei digestibility trials. Results indicated that a single-enzyme assay with porcine trypsin identified differences in protein digestibility of feedstuffs in vitro as well as the two multi-enzyme assays tested. The porcine-trypsin, single-enzyme assay appears to be a potentially useful tool for evaluating protein quality and relative protein digestibility of feedstuffs for P. vannamei.  相似文献   

15.
Crude enzyme extracts were obtained from the digestive glands of Pacific white shrimp, Litopenaeus vannamei (Boone), reared in oligotrophic well water and eutrophic shrimp pond water to compare digestive enzyme activity between the two groups. Specific activities of serine protease, collagenase, amylase, cellulase, lipase and acid phosphatase were significantly higher (P < 0.01) in pond water‐reared shrimp (PW shrimp) than in well water reared‐shrimp (WW shrimp). For most enzymes assayed, specific activity was more than two times higher in PW shrimp, and cellulase activity was over six times higher. In contrast, chitinase activity was significantly higher (P < 0.001) in WW shrimp. Higher specific activity of most digestive enzymes in PW shrimp was probably due to natural productivity in the pond water that served as a source of organic substrates, and this increased activity may contribute to the growth‐enhancing effect of shrimp pond water.  相似文献   

16.
The basal diet (C), with 0.20% medicinal herbs (M) and 0.30% Bacillus (BM1), with 0.10% medicinal herbs and 0.15% Bacillus (BM2), and with 0.30% Bacillus (B), was used to feed white shrimps (Litopenaeus vannamei) (1.91 ± 0.03 g) in order to assess survival, growth, body composition, and digestive enzyme activity. At the end of the feeding trial, survival ranged from 95.83 to 98.33% with no significant difference (P > 0.05) among all groups. Growth measured as weight gain was significantly (P < 0.05) higher in shrimp fed with BM2, BM1, and M compared to that of C. However, no significant differences were found among B, BM1, and M. In the case of specific growth rate, the shrimp fed with BM1 and BM2 exhibited significantly (P < 0.05) higher values than that of C. The contents of body moisture, crude protein, and ash seemed to be unaffected by the feed supplements, though lipid content was found to be significantly (P < 0.05) different among the treatments. The shrimp fed with BM1 and BM2 had the lowest and highest lipid contents, respectively. The digestive enzyme activity assessed using shrimp hepatopancreas revealed that the activities of amylase and protease in shrimp fed with BM2 were significantly (P < 0.05) higher than those of C at the end of the 2nd and 6th weeks. However, better performance of the specific amylase activity was shown by the shrimp fed with B at the end of the 8th week.  相似文献   

17.
Isolation and enumeration of amylase, cellulase and protease‐producing autochthonous bacteria in the proximal intestine (PI) and distal intestine (DI) of three species of Indian major carps, catla (Catla catla), mrigal (Cirrhinus mrigala) and rohu (Labeo rohita), were investigated using the conventional culture‐based technique. Population levels of amylolytic strains were the highest in the PI of catla and the lowest in the DI of rohu. The highest viable count of cellulase and protease‐producing bacteria was recorded in the DI and PI of mrigal respectively. Among the bacteria isolated, 10 strains (five from PI and five from DI) were selected as potent enzyme producers according to a quantitative enzyme assay. The chosen strains were further identified by 16S rRNA gene sequence analysis. The five strains isolated from catla showed high similarity to Citrobacter sp. clone W2, Enterobacter sp. JA24, Bacillus coagulans strain TR, uncultured bacterial clone Hel3bc04 and Bacillus cereus strain UST2006‐BC004. The four strains isolated from mrigal were most closely related to Bacillus sp. KCd2, uncultured bacterial clone Hel3bd09, B. cereus strain BU040901‐020 and Citrobacter freundii strain YRL11, while the strain isolated from rohu probably belonged to Bacillus sp. GV.  相似文献   

18.
以霍氏肠杆菌(E3)和乳酸菌(R3)2株益生菌对凡纳滨对虾进行为期4周的养殖饲喂实验,饲喂后期利用Biolog-ECO方法对实验组及空白组的凡纳滨对虾肠道微生物菌群多样性的差异进行比较分析,以评价益生菌对凡纳滨对虾肠道微生物菌群代谢功能的影响。结果显示,添加霍氏肠杆菌(E3)或乳酸菌(R3)的实验组,与空白组相比较,平均每孔颜色变化率显著上升,表明益生菌增强了肠道微生物活性;凡纳滨对虾肠道微生物利用各类碳源的整体能力显著增强,表明益生菌可以促进水产动物的代谢功能;肠道微生物多样性指数(包括Shannon、Simpson和McIntosh指数)有明显差异,表明饲喂2株益生菌可以提高凡纳滨对虾肠道菌群的丰富度。其中,停喂霍氏肠杆菌后第1天和第5天取样结果表明,Shannon指数显著降低,Simpson和McIntosh指数显著升高;停喂乳酸菌后的第1天和第5天取样结果表明,Shannon指数无显著差异,Simpson和McIntosh指数显著升高;二者在第10天取样的结果中均无显著差异,表明饲料中添加益生菌可以改变凡纳滨对虾肠道内原有菌群的数量和结构,促进对虾肠道内微生物群落间复杂的相互作用,进而在维持或者促进对虾健康方面发挥着重要的作用,同时也表明此两株益生菌在凡纳滨对虾肠道中停留时间最少为5 d。  相似文献   

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