Methodological Approaches Used to Assess Fish Gastrointestinal Communities - Aquaculture Nutrition: Gut Health, Probiotics and Prebiotics - page 103

Table 5.1 Reported cultivability of the gut microbiota of fish species.

Fish species Methodology Notes Cultivability Reference

In general CFUg -1 were 1-2 log levels
lower than total counts

Rainbow trout
Oncorhynchus mykiss

Cultivable bacteria: TSA, 7 days,
15 ∘ C, aerobic
Total bacteria: DAPI

Variable Spanggaard et al .

(2000)

Cultivable bacteria: TSA, 7 days,
15 ∘ C, aerobic
Total bacteria: DAPI

In general high cultivability (11-50%)
reported. Low cultivability levels
reported in some individuals (2%)

Variable (ca. 2-50%) Huber et al . (2004)

Cultivable bacteria: TSA, 7 days,
15 ∘ C, aerobic
Total bacteria: acridine orange

9-27% cultivability Mean = 18% Navarrete et al .

(2010)

Average cultivable levels of 6 × 10 3
CFUg -1 GI tract and average total
counts of 2 × 10 5 cells g -1 GI tract

Coho salmon
Oncorhynchus kisutch

Cultivable bacteria: TSA, 10 days,
17 ∘ C, aerobic
Total bacteria: acridine orange

ca. 1% Romero and

Navarrete (2006)

Average cultivable levels of 2.2 × 10 4 ,
3.1 × 10 3 and 1.9 × 10 5 CFUg -1 for
the stomach, pyloric caeca and
intestine, respectively
Average total counts of 1 × 10 7 ,8 ×
10 6 ,and5 × 10 7 cells g -1 for the
stomach, pyloric caeca and intestine,
respectively

Atlantic salmon
Salmo salar

Cultivable bacteria: TSA, 10 days,
17 ∘ C, aerobic
Total bacteria: acridine orange

< 1% Navarrete et al .

(2009)

∗

Total viable counts: 5.4 × 10 9 g -1
intestinal contents. Direct counts: 1.1
× 10 10 g -1 intestinal contents ∗

Tilapia
Oreochromis niloticus

49% Sugita et al . (1981)

∗ ∗

Goldfish
Carassius auratus

29-100% Sugita et al . (1981)

(continued overleaf )