Journal Of Marine And Coastal Science
ISSN 2301-6159
Vol. 5 / No. 3 / Published : 2016-09
Order : 3, and page :119 - 127
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Original Article :
Antagonistic test of isolated bacteria from intensive and traditional white shrimp (litopenaeus vannamei) pond sediment against vibrio harveyi caused of vibriosis disease
Author :
- Surono Dwi Saputra*1
- Woro Hastuti Satyantini*2
- Laksmi Sulmartiwi*3
- Mahasiswa Fakultas Perairan dan Kelautan
- Dosen Fakultas Perairan dan Kelautan
- Dosen Fakultas Perairan dan Kelautan
Abstract :
Intensification of shrimp cultivation to fullfil markets demand can cause the occurance of disease attack.Vibriosis is a disease that often attacks the white shrimp cultivation caused by V. harveyi. The use of antibioticsto control the disease can lead to resistance of pathogenic bacteria and residues in shrimp meat. The alternativemethod to prevent and control the occurrence of diseases is using bacteria that inhibit growth or compete thepathogenic bacteria. The aims of this study are to find out the ability and the difference between bacteria isolatedfrom intensive and traditional white shrimp pond sediment in inhibiting the growth of V. harveyi caused ofvibriosis. The results showed that 12 bacteria isolated from intensive pond sediment and 6 bacteria isolated fromtraditional pond sediment could inhibit the growth of V. harveyi. Isolated bacteria that able to inhibit the growthof V. harveyi were identified as the genus Bacillus, Micrococcus, Corynebacterium, Pseudomonas,Acinetobacter, Flavobacterium and Enterobacter. Bacteria isolated from traditional pond sediment has anaverage zone of inhibition larger than the bacteria isolated from intensive pond sediment by a margin that isequal to 1.01 ± 0.51 mm.
Keyword :
Sediment Bacteria, Intensive Cultivation, Traditional Cultivation, White Shrimp, Antagonistic, V. harveyi.,
References :
G. M. Garrity,(2005) Bergey’s Manual of Systematic Bacteriology, Second Edition, Volume Two – The Proteobacteria, Part B – The Gammaproteobacteria. X : Springer
Archive Article
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Volume : 5 / No. : 3 / Pub. : 2016-09 |
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