Pubblicazione scientifica

The Skin-Mucus Microbial Community of Farmed Atlantic Salmon (Salmo salar)

FILONE TECNOLOGICO	TEMA
economia circolare e sostenibilità
produzione e raccolta
trasformazione e commercializzazione

RIASSUNTO

The skin of the teleost is a flexible and scaled structure that protects the fish toward the external environment. The outermost surface of the skin is coated with mucus, which is believed to be colonized by a diverse bacterial community (commensal and/or opportunistic). Little is known about such communities and their role in fish welfare. In aquaculture, fish seem to be more susceptible to pathogens compared to wild fish. Indeed common fish farming practices may play important roles in promoting their vulnerability, possibly by causing changes to their microbiomes. In the present study, 16S rRNA gene amplicon sequencing was employed to analyze the composition of the farmed Salmo salar skin-mucus microbiome before and after netting and transfer. The composition of the bacterial community present in the rearing water was also investigated in order to evaluate its correlation with the community present on the fish skin. Our results reveal variability of the skin-mucus microbiome among the biological replicates before fish handling. On the contrary, after fish handling, the skin-mucus community exhibited structural similarity among the biological replicates and significant changes were observed in the bacterial composition compared to the fish analyzed prior to netting and transfer. Limited correlation was revealed between the skin-mucus microbiome and the bacterial community present in the rearing water. Finally, analysis of skin-mucus bacterial biomasses indicated low abundance for some samples, highlighting the need of caution when interpreting community data due to the possible contamination of water-residing bacteria.

DATA

Data di pubblicazione: 20/10/2017

AUTORI

MINNITI GIUSI
HAGEN LIVE HELDAL
PORCELLATO DAVIDE
JØRGENSEN SVEN MARTIN
POPE PHILLIP B
VAAJE-KOLSTAD GUSTAV

ENTE DI AFFERENZA

FACULTY OF CHEMISTRY BIOTECHNOLOGY & FOOD SCIENCE NORWEGIAN UNIV LIFE SCIENCES NMBU AS NORWAY
NOFIMA AS NORWEGIAN INST FOOD FISHERIES & AQUACULTURE RSCH AS NORWAY

RIVISTA

Frontiers in Microbiology, 8, 2043

IMPACT FACTOR

4,190

indietro