枯草芽孢杆菌(Bacillus subtilis)在刺参养殖中的益生作用

The Health-Promoting Effects of Bacillus subtilis in the Culture of Sea Cucumber

关键词:  刺参  枯草芽孢杆菌  特定生长率  酶活性

Key words:  Apostichopus japonicus  Bacillus subtilis  Specific growth rate  Enzymatic activity

摘要:

运用生化方法分析了不同浓度枯草芽孢杆菌制剂对养殖水质、刺参的生长、消化酶活性、非特异性免疫酶活性的影响。结果显示，与对照组相比，添加枯草芽孢杆菌制剂，能够显著降低养殖水体中的硝酸盐和亚硝酸盐，去除率最高可达42.28%和22.33%，对水体中氨氮含量和化学需氧量影响不显著；实验组刺参特定生长率显著提高，枯草芽孢杆菌添加量为610–6时，SGR提高40.74%，添加量为610–6时，淀粉酶活性提高30.27%，添加量为510–6时，蛋白酶活性提高53.93%，达到显著水平差异，但脂肪酶活性无显著提高；非特异性免疫酶(过氧化物酶、碱性磷酸酶、溶菌酶、超氧化物歧化酶)活性均显著高于对照组，枯草芽孢杆菌添加610–6效果最好，分别提高135%、27%、396%、192%。本研究表明，添加适当的枯草芽孢杆菌能够有效改善刺参养殖水体水质，提高机体消化酶和非特异性免疫酶活性，从而促进刺参生长。

Abstract:

To study the impact of Bacillus subtilis on sea cucumber Apostichopus japonicus, the functions of the different densities of B. subtilis in the culture of sea cucumber were examined by focusing on various parameters, such as water quality, specific growth rate (SGR), activity of non-specific immune enzymes, and digestive enzymes. The results showed that B. subtilis significantly reduced the content of nitrate and nitrite in the culture water, and the highest removal rates of nitrate and nitrite were 42.28% and 22.33%, respectively. B. subtilis obviously improved the SGR of sea cucumber and the activity of non-specific immune enzymes. The density of B. subtilis did not impact on ammonia nitrogen and COD content in the culture water. At the density of 6×106, the SGR and the activity of amylase in sea cucumber tissues compared with the control group were increased by 40.74% and 30.27%, respectively. Additionally, the increasing value of the activity of peroxidase, alkaline phosphatase, lysozyme, and superoxide dismutase were 135%, 27%, 396%, and 192%, respectively. When the density of B. subtilis was 5×106, the activity of protease in sea cucumber was improved by 53.93%. These findings suggest that the appropriate density of B. subtilis in sea cucumber culture water not only improved the quality of water but also increased the activity of digestive enzymes and nonspecific immune enzymes, resulting in better growth of sea cucumber.