سال انتشار: ۱۳۸۷
محل انتشار: اولین کنگره بین المللی مدیریت بهداشتی و بیماریهای آبزیان
تعداد صفحات: ۱
A Aminzadeh – Department of Veterinary and Fisheries Sciences, National Institute of Genetic Engineering and Biotechnology (NIGEB), Sharek-e Pajoohesh Km 15, Tehran-Karaj Highway, Tehran-Iran.
M.R Soudi – Department of Microbiology, Faculty of Sciences, Alzahra University, Tehran- Iran.
M Zarei – Faculty of Marine Sciences, Khoramshahr Marine Sciences and Technology University, Khoramshar- Iran
A Motallebi – Iranian Fisheries Research Organization, No. 297, West Fatemi Avenue, Tehran- Iran.
Method & Materials: Isolation and screening of chitinase-producing strains: The isolated microorganisms were screened on agar plates containing 1% Colloidal chitin, 0.1% K2HPO4, 0.05% MgSO4, 7H2O, and 1.5% agar powder. Those organisms obtained from the screening were subcultured in liquid media in flasks at 30 ºC. After incubation for 3 days, the culture broth was centrifuged and the supernatants were collected for the measurement of chitinase activity. Chitinase assay: The mixture of enzyme solution and substrate was incubated at 50 ºC for 30 min. The amount of reducing sugar produced in the supernatant was determined by DNS method.
Results & Conclusion: In this preliminary research, seven shrimp farming ponds in Chabahar and Abadan went under investigation between August and October 2008. To our knowledge, study on the chitinase of Shrimp Farming soils, water and Wastewater remains very superficial. Colloidal chitin, prepared from residues of shells of some crustaceans such as lobster and shrimp, was supplemented in synthetic solid media. Water samples from above mentioned ponds were plated on these solid culture media and incubated under appropriate conditions. These experiments resulted in isolation of a number of chitinolytic Eubacteria. The main result indicates that those sampled shrimp breeding industries are at risk of pathogenic microorganisms. Further studies on characterization of culprit microorganisms and their relative enzymes are in the way.