Pyrosequencing-based characterization of gastrointestinal bacteria of Atlantic salmon (Salmo salar L.) within a commercial mariculture system

Zarkasi KZ 1 , Abell GC , Taylor RS , Neuman C , Hatje E , Tamplin ML Show all authors , Katouli M , Bowman JP

Affiliations 

  • 1 Tasmanian Institute of Agriculture, Food Safety Centre, University of Tasmania, Hobart, Tas., Australia; School of Biological Sciences, Universiti Sains Malaysia, Penang, Malaysia
J Appl Microbiol, 2014 Jul;117(1):18-27.
PMID: 24698479 DOI: 10.1111/jam.12514

Abstract

The relationship of Atlantic salmon gastrointestinal (GI) tract bacteria to environmental factors, in particular water temperature within a commercial mariculture system, was investigated.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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