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Seaweed (Ulva reticulata) Based Fermented Marine Silage Feed Preparation under Controlled Conditions for Penaeus monodon Larval Development | OMICS International | Abstract
ISSN: 2155-9910

Journal of Marine Science: Research & Development
Open Access

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Research Article

Seaweed (Ulva reticulata) Based Fermented Marine Silage Feed Preparation under Controlled Conditions for Penaeus monodon Larval Development

S. Felix1* and P. Pradeepa2

1Fisheries Research and Extension Centre, Chennai- 600051, Tamil Nadu, India

2Tamil Nadu Veterinary and Animal Sciences University, Chennai- 600051, Tamil Nadu, India

*Corresponding Author:
Dr. S. Felix
Fisheries Research and Extension Centre
Chennai- 600051, Tamil Nadu, India
E-mail: [email protected]

Received date April 08, 2011; Accepted date May 05, 2011; Published date May 12, 2011

Citation: Felix S, Pradeepa P (2011) Seaweed (Ulva reticulata) Based Fermented Marine Silage Feed Preparation under Controlled Conditions for Penaeus monodon Larval Development. J Marine Sci Res Development 1:103. doi:10.4172/2155-9910.1000103

Copyright: © 2011 Felix S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Fermentation of seaweed to produce larval feed was developed using an in situ fermentor. Marine single cell detritus (MSCD), a seaweed based fermented product is an ideal material for feeding shrimp larvae. This paper deals with the development of protocol for the preparation of MSCD using the fermentor. Ulva reticulata, a green seaweed, was chosen as the base material and the enzyme Cellulase was used for the degradation of seaweeds into single cell units. Fermentation of Ulva sp was carried out by a consortium comprising a lactic acid bacterium Lactobacillus plantarum (LAB) and the yeast of food grade Saccharomyces cerevisiae (grape source). Potato powder a sugar substrate and soya powder a nitrogen substrate were also added. The process of fermentation was monitored continuously by estimating the lactic acid concentration, pH and also by the odour. The microbial propagation pattern for a period of 50 days has also been observed to understand the product's keeping quality.

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