Dietary live yeast and increased water temperature influence the gut microbiota of rainbow trout

Journal of Applied Microbiology
D HuybenT Lundh

Abstract

The objective was to determine the effects of dietary substitution of fishmeal (FM) with live yeast and increasing water temperature on the diversity and composition of gut microbiota in rainbow trout. Fish were fed either FM or yeast (Saccharomyces cerevisiae) and reared in water temperatures of either 11°C (cold) or 18°C (warm) for 6 weeks. Luminal content and mucosa were collected from the distal gut and the load, diversity and species abundance of yeast and bacteria were analysed using agar plating, MALDI-TOF and rRNA gene amplicon sequencing. Yeast in the gut of fish fed FM were represented by S. cerevisiae, Rhodotorula spp. and Debaryomyces hansenii, while fish fed yeast contained 4-5 log higher CFU per g of yeast that were entirely represented by S. cerevisiae. For gut bacteria, sequencing of 16S rRNA gene amplicons using Illumina MiSeq showed lower bacterial diversity and abundance of lactic acid bacteria, especially Lactobacillus, in fish reared in warm rather than cold water. Fish fed yeast had similar bacterial diversity and lower abundance of Leuconostocaceae and Photobacterium compared with fish fed FM. Feeding live yeast mainly increased yeast load in the gut, while increased water temperature significantly altere...Continue Reading

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Citations

Mar 27, 2020·Frontiers in Microbiology·Juan Sepulveda, Andrew H Moeller
Aug 28, 2018·Frontiers in Microbiology·Einar RingøSeong Kyu Song
Feb 9, 2019·Frontiers in Endocrinology·Robyn Lisa Butt, Helene Volkoff
Apr 26, 2019·Journal of Applied Microbiology·Colin FogartyDeclan J Bolton
Jul 21, 2020·Evolutionary Applications·Nicolas Derome, Marie Filteau
Dec 31, 2020·Microorganisms·Christiane HassenrückAstrid Gärdes

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