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Short-chain fatty acids protect gnotobiotic Artemia franciscana from pathogenic Vibrio campbellii
Defoirdt, T.; Halet, D.; Sorgeloos, P.; Bossier, P.; Verstraete, W. (2007). Short-chain fatty acids protect gnotobiotic Artemia franciscana from pathogenic Vibrio campbellii, in: VLIZ Coll. Rep. 35-36(2005-2006). VLIZ Collected Reprints: Marine and Coastal Research in Flanders, 35-36: pp. Chapter 41
In: (2007). VLIZ Coll. Rep. 35-36(2005-2006). VLIZ Collected Reprints: Marine and Coastal Research in Flanders, 35-36. Flanders Marine Institute (VLIZ): Oostende, more
In: VLIZ Collected Reprints: Marine and Coastal Research in Flanders. Vlaams Instituut voor de Zee: Oostende. ISSN 1376-3822, more

Also published as
  • 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, more

Available in Authors 

Keywords
    Brine shrimp culture; Fatty acids; Luminescence; Vibriosis; Artemia franciscana Kellog, 1906 [WoRMS]; Vibrio campbellii (Baumann, Baumann & Mandel, 1971) Baumann, Baumann, Bang & Woolkalis, 1981 [WoRMS]; Marine
Author keywords
    brine shrimp; short-chain fatty acid; luminescent vibriosis

Authors  Top 
  • Defoirdt, T., more
  • Halet, D.
  • Sorgeloos, P., more
  • Bossier, P., more
  • Verstraete, W., more

Abstract
    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.

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