| one publication added to basket [4808] | Cultivation of marine Protozoa
Kahan, D. (1976). Cultivation of marine Protozoa, in: Persoone, G. et al. (Ed.) Proceedings of the 10th European Symposium on Marine Biology, Ostend, Belgium, Sept. 17-23, 1975: 1. Research in mariculture at laboratory- and pilot scale. pp. 241
In: Persoone, G.; Jaspers, E. (Ed.) (1976). Proceedings of the 10th European Symposium on Marine Biology, Ostend, Belgium, Sept. 17-23, 1975: 1. Research in mariculture at laboratory- and pilot scale. European Marine Biology Symposia, 10(1). IZWO: Wetteren. ISBN 90-6281-001-2. 620 pp., more
In: European Marine Biology Symposia., more
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Document type: Conference paper
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| Abstract |
Development of marine agriculture requires the establishment of food supplies large enough to sustain growth of young fish and invertebrates. Among other important characters, the food should be of suitable size to the small mouth bore of the predacious stages. Representatives of different Protozoa were found, among other preyed organisms, in stomach contents of fish larvae. Many Protozoa are known to have a high metabolic rate and a short generation time, and are therefore promising as a good potential food for fish fry. Presently under investigation are ciliates, 40- 700 µm in length, which were isolated from seawater and salt marsh: Condylostoma sp., Fabrea salina and Keronopsis rubra. Experiments for isolation and purification of these were carried out by combination of washing and antibiotic methods. A suspension of a mixture of organisms: Tetraselmis suecica, Phaeodactylum tricornutum, Dunaliella primolecta, D. salina, Isochrysis sp., Monochrysis sp., Oxyrrhis marina as well as different bacteria were added as food. The generation time varied with the temperature and salinity. Optimal growth values were 30-40 hr for the benthic ciliate K. rubra and Condylostoma and 12-20 hr for the planktonic ciliate F. salina. The latter also gave the highest yield of 500-1,000 cells/ml. These species demonstrated also a wide range of tolerance to salinity and temperature which is of advantage for their use as food organisms. |
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