Bacterial microflora associated with farmed freshwater prawn Macrobrachium rosenbergii (de Man) and the aquaculture environment
Bacterial microflora associated with farmed freshwater prawn Macrobrachium rosenbergii (de Man) and the aquaculture environment
复制标题
与养殖淡水虾罗氏沼虾（德曼）相关的细菌微生物区系和水产养殖环境
DOI：
10.1111/j.1365-2109.2004.01039.x
复制
发表时间：
2004
影响因子：
2
通讯作者：
P. K. Surendran
中科院分区：
文献类型：
--
作者：
K. V. Lalitha;P. K. Surendran
测定了与养殖罗氏沼虾（Macrobrachium rosenbergii de Man）以及位于印度喀拉拉邦科塔亚姆区两个养殖场的水和沉积物相关的细菌的初始计数。总共对 367 个随机选择的分离株进行了表征和鉴定。 30°C 时，虾样品的带肌肉的虾壳平均微生物计数为 4.92 log CFU g−1，肠道的平均微生物计数为 7.78 log CFU g−1。对虾肠道内的细菌数量远高于池塘水中的细菌数量。运动和非运动需氧革兰氏阴性菌以及肠杆菌科细菌占从水和虾中分离出的嗜温菌的 60-70%。然而，从虾的肌肉和肠道的壳中分离出的大量微生物并未从生长水域中回收。在革兰氏阳性细菌中，发现了微球菌、芽孢杆菌、棒状杆菌和节杆菌。在罗氏沼虾中发现大量粪便大肠菌群和肠球菌。投喂和池塘施肥等饲养方式可能会影响对虾的微生物区系。淡水虾的共生微生物群包括机会致病菌，例如气单胞菌属。和链球菌属。在高温下储存虾会导致虾的存活和生长，从而导致质量损失。在处理和加工过程中应小心，防止食用肉受到污染。
The initial counts of bacteria associated with farmed giant freshwater prawn (Macrobrachium rosenbergii de Man) as well as with the water and sediment from two farms located at Kottayam district in Kerala (India) were determined. A total of 367 randomly selected isolates were characterized and identified. Prawn samples yielded mean microbiological counts of 4.92 log CFU g−1 of shell with muscle and 7.78 log CFU g−1 of intestine at 30°C. Bacterial numbers in the intestine of prawn were much higher than those in the pond water. Motile and non-motile aerobic Gram-negative bacteria together with Enterobacteriaceae accounted for 60–70% of the mesophiles isolated from water and prawn. However, the microorganisms isolated in significant numbers from shell with muscle and intestine of prawn were not recovered from the growing waters. Among Gram-positive bacteria, Micrococcus, Bacillus, coryneforms, and Arthrobacter were found. Faecal coliforms and enterococci were found in significant numbers in M. rosenbergii. The rearing practices such as feeding and pond fertilization could have influenced the microflora in prawn. The commensal microflora of freshwater prawn included opportunistic pathogens such as Aeromonas spp. and Streptococcus spp. Storage of prawn at elevated temperatures can permit their survival and growth leading to quality loss. Care should be exercised during handling and processing to prevent contamination of edible meat.