“…11,20 Some species of Carnobacterium are known to produce bacteriocins, proteins that kill or inhibit the growth of other bacteria, and this property has led to continuing interest and use of Carnobacterium species as probiotics in aquaculture and food preservation. 4,9,11,13,14,18 Despite their role as normal flora and the protective effects of some bacteriocin-producing strains, some Carnobacterium species, particularly C. maltaromaticum, have been associated with morbidity and mortality in a variety of fish species. 1,5 Rainbow trout (Oncorhynchus mykiss) challenged with C. maltaromaticum (previously C. piscicola) died within 5 to 9 days of exposure with histological evidence of hepatic necrosis and encephalitis.…”