Journal of Food Processing & Technology

Virgibacillus proomii and Bacillus mojavensis as probiotics in sea bass (Dicentrarchus labrax) larvae: Effects on growth performance and digestive enzyme activities

International Conference on Food Microbiology

August 08-10, 2016 Birmingham, UK

Ahlem Hamza

Institut National des Sciences et Technologies de la Mer, Tunisia

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

This study examined the effects of two probiotics (Virgibacillus proomii and Bacillus mojavensis) on the digestive enzyme activity, survival and growth of Dicentrarchus labrax at various ontogenetic stages in three separate experiments. These probiotics were incorporated as single or mixed into fish feed for a period of 60 days. The growth parameters, proximate composition of whole body, digestive enzymes and gut microbiology were monitored at regular. The increments in length and weight and the survival were significantly higher (P<0.05) and the values of food conversions were significantly lower (P<0.05) in fishes fed the probiotic. The administration of V. proomii and B. mojavensis in diet resulted in an increase (P>0.05) in body ash and protein content and in the specific activity of phosphatase alkaline and amylase in the digestive tract of all the fishes. V. proomii and B. mojavensis persisted in the fish intestine and in the feed in high numbers during the feeding period (group 1: 5.8 9 104 CFU/ml, group 2: 9.6 9 104 CFU/ml and group 3: 9.8 9 104 CFU/ml day 60). The two probiotics V. proomii and B. mojavensis were adequate for improved growth performance and survival and for healthy gut microenvironment of the host.

Biography :

Email: ahlem.hamza@yahoo.fr