Effect of Magnesium Peroxide Biostimulation of Fish Feed-Loaded Marine Sediments on Changes in the Bacterial Community
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概要
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The effect of an oxygen-releasing compound (ORC) magnesium peroxide (MgO<SUB>2</SUB>) on the changes in the bacterial community in organically polluted sediment of aquaculture farms was tested in a microcosm experiment. The sediment, to which fish feed was added, was treated with 1% or 5% MgO<SUB>2</SUB>. The addition of fish feed induced a highly reduced environment with low redox potential, high total sulfides, and abundance of sulfate-reducing bacteria (SRB) . Although the sediment remained highly reduced at 1% MgO<SUB>2</SUB>, there was a significant reduction of total sulfides, increase of redox potential, and resultant reduction of SRB. The bacterial community clearly changed with the treatments according to denaturing gradient gel electrophoresis (DGGE) analysis of 16S ribosomal RNA gene (16S rDNA) . Aerobes disappeared in the fish feed-added sediment, and some SRB emerged in place of these aerobes. On the other hand, the SRB disappeared in the ORC-amended sediment due to its highly oxic condition. This study revealed the bacterial community in the sediments was affected mainly by the redox potential and resultant sulfides produced by SRB, but total organic carbon and nitrogen were not determinants of the microbial population.
著者
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Yoshikawa Takeshi
Department Of Biochemistry And Technology Of Aquatic Resources Faculty Of Fisheries Kagoshima Univer
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Maeda Hiroto
Department of Biochemistry and Technology of Marine Food and Resources, Faculty of Fisheries, Kagoshima University
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NAKANO MIYO
Iga Research Institute, Mie University
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OKUNISHI SUGURU
Iga Research Institute, Mie University
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SANTANDER-DE LEON
Department of Resource and Environmental Science of Agriculture, Forestry and Fisheries, the United Graduate School of Agricultural Sciences, Kagoshima University
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KIHIRA MASAKI
Iga Research Institute, Mie University
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NUNAL SHARON
Department of Resource and Environmental Science of Agriculture, Forestry and Fisheries, the United Graduate School of Agricultural Sciences, Kagoshima University
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HIDAKA MASAYASU
Department of Biochemistry and Technology of Marine Food and Resources, Faculty of Fisheries, Kagoshima University
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