Rainbow trout fry syndrome (RTFS) and bacterial coldwater disease (BCWD) is a globally distributed freshwater fish disease caused by Flavobacterium psychrophilum. In spite of its importance, an effective vaccine is not still available. Manipulation of the microbiome of skin, which is a primary infection gate for pathogens, could be a novel countermeasure. For example, increasing the abundance of specific antagonistic bacteria against pathogens in fish skin might be effective to prevent fish disease. Here, we combined cultivation with 16S rRNA gene amplicon sequencing to obtain insight into the skin microbiome of the rainbow trout (Oncorhynchus mykiss) and searched for skin bacteria antagonistic to F. psychrophilum. By using multiple culture media, we obtained 174 isolates spanning 18 genera. Among them, Bosea sp. OX14 and Flavobacterium sp. GL7 respectively inhibited the growth of F. psychrophilum KU190628-78 and NCIMB 1947, and produced antagonistic compounds of < 3 kDa in size. Sequences related to our isolates comprised 4.95% of skin microbial communities, and those related to strains OX14 and GL7 respectively comprised 1.60% and 0.17% of the skin microbiome. Comparisons with previously published microbiome data detected sequences related to strains OX14 and GL7 in skin of other rainbow trout and Atlantic salmon.
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http://dx.doi.org/10.1038/s41598-021-87167-1 | DOI Listing |
Proteomes
November 2024
Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo 113-865, Japan.
Sous vide, a cooking method that involves vacuum-sealed fish at low temperatures, yields a uniquely tender, easily flaked texture. Previous research on sous-vide tenderization has focused on thermal protein denaturation. On the other hand, the contribution of proteases, activated at low temperatures in fish meat, has been suggested.
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December 2024
Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, 6009 Ålesund, Norway.
The use of fish rest raw material for the production of fish protein hydrolysates (FPH) through enzymatic hydrolysis has received significant interest in recent decades. Peptides derived from fish proteins are known for their enhanced bioactivity which is mainly influenced by their molecular weight. Studies have shown that novel technologies, such as high-pressure processing (HPP), can effectively modify protein structures leading to increased biological activity.
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December 2024
Department of Food Technology, Marine Research Institute (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain.
A new antioxidant lipid (AL) was synthesized from rainbow trout () belly oil and cold-pressed maqui (CPM) ( (Mol.) Stuntz) seed oil via enzymatic interesterification using in supercritical CO medium. A Box-Behnken design with 15 experiments was employed, with the independent variables being the following: belly oil/CPM oil ratio (10/90, 50/50, and 90/10, /), supercritical CO temperature (40.
View Article and Find Full Text PDFFood Sci Nutr
December 2024
Department of Pathobiology, Faculty of Veterinary Medicine Bu-Ali Sina University Hamedan Iran.
In this study, chitosan (C)-polyvinyl alcohol (P) edible film containing bio-fabricated nanosilver particles (nAg) (as antimicrobial agent) and beetroot peel extract (BRPE) (as antioxidant agent and pH indicator) was used as spoilage indicator in cold-stored rainbow trout fillets. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (43.02%), reducing power (2.
View Article and Find Full Text PDFZygote
December 2024
Division of Aquatic Environmental Management, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India.
Rainbow trout () is a promising cultivable fish species with significant potential for expansion. As a cold-water fish belonging to the Salmonidae family, it requires an optimal temperature range of 10-15°C for optimal growth. This study explores a method for producing sterile rainbow trout with maximum survival rates by using heat shock treatment to enhance growth characteristics and improve aquaculture practices.
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