Volume 3 Issue 3
Jun.  2007
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SHEN Nannan, LI Chunhou, JIA Xiaoping, LI Zhuojia, YU Mingchao, WANG Xiaowei, CAO Yucheng. Application of three microbiological preparations to control of water quality in industrialized shrimp culture[J]. South China Fisheries Science, 2007, 3(3): 20-25.
Citation: SHEN Nannan, LI Chunhou, JIA Xiaoping, LI Zhuojia, YU Mingchao, WANG Xiaowei, CAO Yucheng. Application of three microbiological preparations to control of water quality in industrialized shrimp culture[J]. South China Fisheries Science, 2007, 3(3): 20-25.
shu

Application of three microbiological preparations to control of water quality in industrialized shrimp culture

  • 1.

    South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

  • 2.

    Guangdong Ocean University, Zhanjiang 524088, China

  • 3.

    China Ocean University, Qingdao 266003, China

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  • Received Date: January 22, 2007
  • Revised Date: February 13, 2007
    Graphical Abstract
    • Abstract

  • The experiment was conducted to determine the supplement of microbiological preparations [Bacillus licheniformis (BL), Rhodopseudomonas capsulate (RC), Lactobacillus spp. (LB)] on ammonia-N, nitrite-N, nitrate-N, chemical oxygen demand and active phosphate in industrialized shrimp culture. The experiments was composed of two teams and every team had two frequencies: control group, BL+RC added once per 7 days (G1), BL+RC added once per 3 days (G2), LB+BL added once per 7 days (G3) and LB+BL added once per 3 days (G4). The results showed that different microbiological preparations had different preponderance. At the aspect of reducing NH4+, compared with control group, G1, G2 and G3 reduced 62%, 63% and 65%, respectively.In the first 21 days, G2 reduced 79% compared with control group. As for NO2-, compared with comparison, G1 reduced 46%. The best effect for controlling water quality was group G1. In addition, no groups resulted in significantly reduced PO43-and COD. There is no striking difference between two frequencies in controlling the water quality. With the culture time increasing each index trended to increase.

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