A comparative analysis of alternative splicing patterns in Atlantic salmon (Salmo salar) in response to Moritella viscosa and sea lice (Lepeophtheirus salmonis) infection.

Moritella viscosa (M. viscosa) and sea lice (Lepeophtheirus salmonis) are severe pathogens that primarily infect the skin of Atlantic salmon (Salmo salar), which cause significant economic losses in the farming industry. However, the pathogenesis and molecular mechanisms underlying the host's immune defence at the post-transcriptional level remain unclear.

Global gene expression responses of Atlantic salmon skin to Moritella viscosa.

Moritella viscosa is a Gram-negative pathogen that causes large, chronic ulcers, known as winter-ulcer disease, in the skin of several fish species including Atlantic salmon. We used a bath challenge approach to profile the transcriptome responses of M. viscosa-infected Atlantic salmon skin at the lesion (Mv-At) and away from the lesion (Mv-Aw) sites.

Total coliform and Escherichia coli in microplastic biofilms grown in wastewater and inactivation by peracetic acid.

Microplastics (MP) have been proposed as a vector for pathogenic microorganisms in the freshwater environment. The objectives of this study were (a) to compare the fecal indicator growth in biofilms on MP and material control microparticles incubated in different wastewater fractions and (b) to compare MP biofilm, natural microparticle biofilm, and planktonic cell susceptibility to disinfection by peracetic acid (PAA). Biofilms were grown on high-density polyethylene, low-density polyethylene, polypropylene MP, or wood chips (as a material control) and incubated in either wastewater influent or pre-disinfection secondary effluent.

Interaction between 6 and 3 fatty acids of different chain lengths regulates Atlantic salmon hepatic gene expression and muscle fatty acid profiles.

Atlantic salmon smolts (approx. 20-months old) were fed experimental diets with different combinations of omega-6:omega-3 fatty acids (FAs) (high-ω6, high-ω3, or balanced) and eicosapentaenoic acid plus docosahexaenoic acid (EPA + DHA) levels (0.3, 1.