2016
DOI: 10.3856/vol44-issue4-fulltext-11
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Addition of sodium nitrite and biofilm in a Litopenaeus vannamei biofloc culture system

Abstract: ABSTRACT. This study evaluates the effects of the previous addition of sodium nitrite (NaNO2) and biofilm in a Litopenaeus vannamei biofloc culture. Five treatments were tested in 180 L -tanks: NaNO2 (-20) addition of NaNO2 for 20 days before stocking and without artificial substrates; NaNO2+B (-20) addition of NaNO2 for 20 days before stocking, with 150% additional artificial substrates; NaNO2 (Stocking) addition of NaNO2 at stocking and no artificial substrates; NaNO2 +B (Stocking) addition of NaNO2 at stock… Show more

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Cited by 10 publications
(2 citation statements)
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References 30 publications
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“…The results of the functional predictions indicated that biofilms formation and stress tolerance increased in the M-BF system. Biofilm contributes to the metabolism of the nitrogenous compounds generated within biofloc culture systems [52]. This finding indicates that adding molasses changed the environment to a more stressful condition but improved nitrogen metabolism in another aspect.…”
Section: The Correlation Between Carbon Sources Microbial Communities and Environmental Factorsmentioning
confidence: 94%
“…The results of the functional predictions indicated that biofilms formation and stress tolerance increased in the M-BF system. Biofilm contributes to the metabolism of the nitrogenous compounds generated within biofloc culture systems [52]. This finding indicates that adding molasses changed the environment to a more stressful condition but improved nitrogen metabolism in another aspect.…”
Section: The Correlation Between Carbon Sources Microbial Communities and Environmental Factorsmentioning
confidence: 94%
“…Water in the tank was maintained at 27.2 ± 2.1 C, salinity 28.6 ± 7.3 ppt, pH 8.4 ± 0.1, NO − 2 0.7 ± 0.9 mg L −1 , NO − 3 18.8 ± 19.4 mg L −1 , NH 3 /NH þ 4 0.6 ± 1.1 mg L −1 . To stimulate the growth of nitrite-oxidizing bacteria, sodium nitrite (NaNO 2 ) was added at the beginning of the culture (Lara et al, 2016).…”
Section: Foods Of Different Sourcementioning
confidence: 99%