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Characterization of the digestive tract of greenlip abalone, Haliotis laevigata Donovan. II. Microenvironment and bacterial flora

Citation

Harris, J and Burke, CM and Maguire, GB, Characterization of the digestive tract of greenlip abalone, Haliotis laevigata Donovan. II. Microenvironment and bacterial flora, Journal of Shellfish Research, 17, (4) pp. 989-994. ISSN 0730-8000 (1998) [Refereed Article]

Abstract

Microelectrodes were used to measure pH and dissolved oxygen within the gut environment of adult greenlip abalone (145 to 160 mm), Haliotis laevigata Donovan. Oxygen levels were found to be below the limit of detection for the oxygen microelectrode (0.38 mg DO · L -1), suggesting either microaerophilic or anaerobic conditions. The pH profile of the gut revealed a decrease from the external environment (pH = 8.20) to pH 5.31 within the crop, increasing through the intestine to 6.64 in the rectum. Enrichment cultures of bacteria from within the abalone gut revealed mostly isolates from the family Enterobacteriaceae. These isolates occurred throughout all regions of the abalone gut, and almost all showed hydrolytic ability for one or more carbohydrates. Cytophaga spp. isolates appeared from esophageal and intestinal enrichments of the digestive tract and were all capable of both carboxymethylcellulose and agar hydrolysis. A decrease in diversity of bacterial types in the stomach, crop, and style sac corresponded with reduced pH.

Item Details

Item Type:Refereed Article
Research Division:Biological Sciences
Research Group:Physiology
Research Field:Physiology not elsewhere classified
Objective Division:Animal Production and Animal Primary Products
Objective Group:Fisheries - Aquaculture
Objective Field:Fisheries - Aquaculture not elsewhere classified
Author:Harris, J (Dr James Harris)
Author:Burke, CM (Dr Chris Burke)
Author:Maguire, GB (Dr Greg Maguire)
ID Code:13718
Year Published:1998
Web of Science® Times Cited:8
Deposited By:TAFI - Aquaculture
Deposited On:1998-08-01
Last Modified:2011-08-08
Downloads:0

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