Enhancing rotifer Brachionus calyciflorus population growth with commercial probiotics-Reference-Cited by-同舟云学术

Enhancing rotifer Brachionus calyciflorus population growth with commercial probiotics

Published:2020-05 Issue:5 Volume:51 Page:2102-2111
ISSN:1355-557X
Container-title:Aquaculture Research
language:en
Short-container-title:Aquac Res

Author:

Contreras‐Tapia Rubén Alonso¹²,Castellanos‐Páez María Elena²^ORCID,Nandini S.³^ORCID,Benítez‐Díaz‐Mirón Marcela Ivonne²,Garza‐Mouriño Gabriela²

Affiliation:

1. Programa de Doctorado en Ciencias Biológicas y de la Salud Universidad Autónoma MetropolitanaUnidad Xochimilco Ciudad de México México

2. Laboratorio de Rotiferología y Biología Molecular de Plancton Departamento El Hombre y su Ambiente Unidad Xochimilco Universidad Autónoma Metropolitana Ciudad de México México

3. Laboratorio de Zoología Acuática Universidad Nacional Autónoma de MéxicoFES Iztacala Estado de México México

Publisher

Wiley

Subject

Aquatic Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/are.14561

Reference63 articles.

1. Effect of probiotic Pediococcus acidilactici on growth, reproductive and bacterial count of marine rotifer Brachionus plicatilis;Abbasi Y.;International Journal of Aquatic Biology,2019

2. An insight on antioxidant properties of the intracellular content of Lactobacillus casei CRL‐431. LWT –;Aguilar‐Toalá J. E.;Food Science and Technology,2019

3. The role of probiotics in aquaculture

4. Characterization of probiotic properties of lactic acid bacteria isolated from intestinal microbiota of fish

5. Effect of antioxidants on rotifer lifespan and activity

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3. Locomotory behaviour of euryhaline rotifer Brachionus rotundiformis: The potential influence of probiotics on swimming pattern and speed;Aquaculture, Fish and Fisheries;2023-10-26

4. Population dynamics of Brachionus calyciflorus driven by the associated natural bacterioplankton;Frontiers in Microbiology;2023-01-16

5. MARINE BACTERIA AS POTENTIAL PROBIOTICS IN AQUACULTURE;Journal of microbiology, biotechnology and food sciences;2022-06-06