Effects of dietary administration of two Patagonian probiotics on the zoeae I from the swimming crab Ovalipes trimaculatus
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Aquatic Science
Link
https://link.springer.com/content/pdf/10.1007/s10499-022-00836-4.pdf
Reference40 articles.
1. Ayisi CL, Apraku A, Afriyie G (2017) A review of probiotics, prebiotics, and synbiotics in crab: present research, problems, and future perspective. J Shellfish Res 36(3):799–806
2. Balcázar JL, Rojas-Luna T, Cunningham DP (2007) Effect of the addition of four potential probiotic strains on the survival of pacific white shrimp (Litopenaeus vannamei) following immersion challenge with Vibrio parahaemolyticus. J Invertebr Pathol 96:147–150
3. De Man JC, Rogosa M, Sharpe ME (1960) A medium for the cultivation of Lactobacili. J Appl Bacteriol 23(1):130
4. Dima JB, Sequeiros C, Barón P, Zaritzky N (2020) Biochemical composition and quality parameters of raw and cooked refrigerated Patagonian crabmeat (Ovalipes trimaculatus). J Aquat Food Pro Technol 29(10):1013–1028
5. FAO (2020) Statistical reports of aquaculture. http://www.fao.org/home/es/ Date of access (06/2021)
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1. Identification and Characterization of a Potential Probiotic, Clostridium butyricum G13, Isolated from the Intestine of the Mud Crab (Scylla paramamosain);Microbiology Spectrum;2023-08-17
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