Pyrosequencing‐based characterization of gastrointestinal bacteria of Atlantic salmon (Salmo salar L.) within a commercial mariculture system

AIMS: The relationship of Atlantic salmon gastrointestinal (GI) tract bacteria to environmental factors, in particular water temperature within a commercial mariculture system, was investigated. METHODS AND RESULTS: Salmon GI tract bacterial communities commercially farmed in south‐eastern Tasmania...

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Veröffentlicht in:	Journal of applied microbiology 2014-07, Vol.117 (1), p.18-27
Hauptverfasser:	Zarkasi, K.Z, Abell, G.C.J, Taylor, R.S, Neuman, C, Hatje, E, Tamplin, M.L, Katouli, M, Bowman, J.P
Format:	Artikel
Sprache:	eng
Schlagworte:	16S rRNA gene animal growth Animals Aquaculture Atlantic salmon Bacteria bacterial communities Biological and medical sciences Diet digestible energy environmental factors farmed fish farms Feces - microbiology Fish Fundamental and applied biological sciences. Psychology gastrointestinal system Gastrointestinal Tract - microbiology High-Throughput Nucleotide Sequencing hindgut intestinal bacteria Lactobacillaceae - classification Lactobacillaceae - genetics Lactobacillaceae - isolation & purification mariculture Microbial Consortia - genetics Microbiology next‐generation sequencing Phylogeny pyrosequencing RNA, Ribosomal, 16S - genetics Salmo salar Salmo salar - microbiology Salmon season Seasons sequence analysis summer Tasmania Vibrionaceae Vibrionaceae - classification Vibrionaceae - genetics Vibrionaceae - isolation & purification water temperature
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