Probiotic Bacteria as Biological Control Agents in Aquaculture

By Laurent Verschuere, G. Rombaut, Patrick Sorgeloos, W. Verstraete. Microbiology and Molecular Biology Reviews, 2000

2,410 citations recorded by the source corpus.

Subfields: Aquatic Science, Immunology, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/18fe36369574eaeb89feef0bbc57f36126c20a14

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Citations in the corpus

Probiotics in aquaculture: The need, principles and mechanisms of action and screening processes (2008, background): “Competition for iron has been reported as an important factor in marine bacteria (Verschuere et al., 2000a).”
Current Knowledge in Synbiotic Use for Fish Aquaculture: A Review (2011, background): “[7] suggested the definition “a live microbial adjunct which has a beneficial effect on the host by modifying the host-associated or ambient microbial community, by ensuring improved use of the feed or enhancing its nutritional value, by increase the host response towards disease, or by improving th”
Effect of probiotics for common carp (Cyprinus carpio) based on growth performance and digestive enzyme activities (2006, background): “…inhibitory compounds; competition for chemicals or available energy; competition for adhesion sites; enhancement of the immune response; improvement of water quality; interaction with phytoplankton; source of macro- and micronutrients; enzymatic contribution to digestion (Verschuere et al., 2000).”
The use of bacterial spore formers as probiotics. (2005, background): “Other commercial products that have been developed include the single species probiotic products, Toyocerin and Paciflor 9 [45,47].”
Distinct signals from the microbiota promote different aspects of zebrafish gut differentiation. (2006, background): “, 2002; Horn, 1998) and confer protection against infection by pathogens (McCracken and Lorenz, 2001; Verschuere et al., 2000).”
Effect of dietary components on the gut microbiota of aquatic animals. A never‐ending story? (2016, background): “…with special interest are referred to the reviews of Ringø & Gatesoupe (1998), Gatesoupe (1999), Ringø & Birkbeck (1999), Gomez-Gil et al. (2000), Verschuere et al. (2000), Irianto & Austin (2002), Ringø (2004), Burr et al. (2005), Gram & Ringø (2005), Ringø et al. (2005), Balc azar et al.…”
Removal of pathogenic bacteria and nitrogens by Lactobacillus spp. JK-8 and JK-11 (2009, background): “Many studies have reported that Lactobacillus species produce various compounds during lactic fermentation, such as organic acids, diacetyl, hydrogen peroxide, and bacteriocidal proteins (Rengpipat et al., 1998; Verschuere et al., 2000; Farzanfar, 2006).”