digestive probiotic

Men tiêu hóa cho tôm cá trong nuôi trồng thủy sản

The Infectious Hypodermal and Haematopoietic Necrosis Virus: A Brief Review of What We Do and Do Not Know

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Summary: Given its high prevalence, its wide distribution and its remarkable capacity to cause severe mortality in shrimp, the infectious hypodermal and haematopoietic necrosis virus (IHHNV) may deserve far more attention than it has received, as it remains considered as one of the most serious problems plaguing the global shrimp farming industry. Furthermore, its real [...]

Post-Harvest Handling and Marketing of Shrimp and Prawn in South-Western Region of Bangladesh

Nuôi tôm theo công nghệ sinh học

Abstract: The current study was designed to investigate the post-harvest handling situation in the marketing channel of shrimp/prawn of Bangladesh. A total of 75 farmers, 75 forias, 70 depot owners, 30 auctioneers, 30 commission agents and 20 factory owners were interviewed on the post-harvest and marketing of shrimp/prawn from Khulna, Satkhira and Bagerhat district. Most [...]

Study on the Distribution of Disease-Resistant Shrimp Identified by DNA Markers in Respect to WSSV Infection in Different Seasons Along the Entire East Coast of India Aiming to Prevent White Spot Disease in Penaeus monodon

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Summary: White spot disease caused by white spot syndrome virus (WSSV) is responsible for harming shrimp aquaculture industry and results in a pandemic throughout the world. Undeniably, the knowledge on geographic distribution, transmission, virulence, and seasonal prevalence of this disease alongside information on the distribution of disease-resistant shrimps may be helpful to understand important aspects of [...]

Isolation and characterization of surfactin produced by Bacillus polyfermenticus KJS-2

Marine Labs men tieu hoa tôm

Surfactin, a bacterial cyclic lipopeptide, is produced by various strains of Bacillus and is primarily recognized as one of the most effective biosurfactants. Surfactin can disrupt the growth and development of other organisms. Bacillus polyfermenticus KJS-2 (BP-KJS-2) was used to produce a lipopeptide-type surfactin. To accomplish this, a surfactin-producing BP-KJS-2 was fermented by soybeans. The [...]

The effects of temperature on the feeding behavior of Litopenaeus vannamei

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Feeding shrimp at high temperatures In greenhouse ponds during the hot season, many intensive shrimp farms experience problems characterized by low survivability, combined with high feed conversion rates (FCR). When temperature exceeds 32°C, excess phytoplankton bloom in the surface and shrimp mortality are frequently observed. Continuing with this series of experiments to determine the effects [...]