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نقش باکتریهای پروبیوتیک تجاری (Bacillus subtilis و Bacillus coagulans) و باکتری هالوفیل (Bacillus sp.) جداسازی شده از دریاچه ارومیه در بهبود کیفی آب، تولید بیوفلوک و ارزش غذایی آن با استفاده از منابع مختلف کربنی | ||
| فیزیولوژی و بیوتکنولوژی آبزیان | ||
| دوره 8، شماره 2، شهریور 1399، صفحه 91-118 اصل مقاله (1.05 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22124/japb.2020.13931.1341 | ||
| نویسندگان | ||
| الهه حسن نتاج نیازی* 1؛ ناصر آق2؛ فرزانه نوری3؛ بهروز آتشبار3؛ گیلبرت ون استپن4 | ||
| 1دانشجوی دکتری تکثیر و پرورش آبزیان، پژوهشکده آرتمیا و آبزی پروری، دانشگاه ارومیه، ارومیه، ایران | ||
| 2دانشیار پژوهشکده آرتمیا و آبزی پروری، دانشگاه ارومیه، ارومیه، ایران | ||
| 3استادیار پژوهشکده آرتمیا و آبزی پروری، دانشگاه ارومیه، ارومیه، ایران | ||
| 4استاد مرکز رفرنس آرتمیا، دانشگاه گنت، گنت، بلژیک | ||
| چکیده | ||
| در مطالعه حاضر نقش باکتریهای پروبیوتیک و هالوفیل در سیستم بیوفلوک با منابع مختلف کربنی نشاسته ذرت، (تیمارهای 1 و 4)، ملاس چغندر قند (تیمارهای 2 و 5)، سبوس برنج (تیمارهای 3 و 6) با ویناس نیشکر (در تمامی تیمارها) در حضور پروبیوتیک تجاری (Bacillus subtilis و Bacillus coagulans) (تیمارهای 1، 2 و 3) و ترکیب آن با باکتری هالوفیل Bacillus sp. (تیمارهای 4، 5 و 6) در شوری 5±60 گرم در لیتر طی 42 روز مورد بررسی قرار گرفت. کمترین مقدار نیتریت و نیترات در تیمار 6 و کمترین میزان آمونیاک در تیمار 1 ثبت شد. تیمارهای 2 و 5 بیشترین حجم فلوک (mL/L 48-41) را تولید کردند. به لحاظ ارزش غذایی، تیمارهای 2، 3، 5 و 6 به طور معنیداری بالاترین پروتئین (25-20 درصد) و مواد معدنی و 80-75 درصد) را داشتند، ولی تیمارهای 1 و 4 به طور معنیداری بالاترین کربوهیدرات (64 درصد) را داشتند. سنجش اسیدهای چرب بیوفلوک نشان دادند که تیمارهای 2 و 5 بالاترین مقدار PUFA n-3 (32 درصد) را داشتند و تیمارهای 3 و 6 به طور معنیداری بالاترین مقدار اسیدهای چرب MUFA (25-22 درصد) را به خود اختصاص دادند. نتایج مطالعه حاضر نشان داد منابع مختلف کربنی اثر معنیداری بر کیفیت بیوفلوک داشتند، اما استفاده از پروبیوتیک به صورت مجزا و ترکیبی با باکتری هالوفیل تاثیر معنیداری بر کیفیت بیوفلوک نداشت. | ||
| کلیدواژه‌ها | ||
| باسیلوس؛ بیوفلوک؛ کیفیت آب؛ ارزش غذایی؛ پروبیوتیک | ||
| مراجع | ||
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آمار تعداد مشاهده مقاله: 1,078 تعداد دریافت فایل اصل مقاله: 624 |
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