한국어병학회지 (Journal of fish pathology)

  • 제36권2호
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  • Pages.323-336
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  • 2023
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  • 1226-0819(pISSN)
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  • 2233-5412(eISSN)
한국어병학회 (The Korean Society of Fish Pathology)
권호 표지
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Effects of lactobacillus fermented brewer's yeast by-products on growth performance, innate immunity and antibacterial activity in Carp, Cyprinus carpio

  • Eun Chong Yang (Department of Aquatic Life Medicine, College of Ocean Science and Technology, Kunsan National University) ;
  • Jae Hyeok Choi (Department of Aquatic Life Medicine, College of Ocean Science and Technology, Kunsan National University) ;
  • Sang Mok Jung (Department of Aquatic Life Medicine, College of Ocean Science and Technology, Kunsan National University) ;
  • Tae Won Jang (Department of Aquatic Life Medicine, College of Ocean Science and Technology, Kunsan National University) ;
  • Jae Hoon Kim (Department of Aquatic Life Medicine, College of Ocean Science and Technology, Kunsan National University) ;
  • Yu Jin Hwang (Department of Aquatic Life Medicine, College of Ocean Science and Technology, Kunsan National University) ;
  • Hae In Jung (Department of Aquatic Life Medicine, College of Ocean Science and Technology, Kunsan National University) ;
  • Chan Heun Lee (Geum Sung Sang Gong co., Ltd.) ;
  • Sanghoon Choi (Department of Aquatic Life Medicine, College of Ocean Science and Technology, Kunsan National University)
  • 투고 : 2023.10.19
  • 심사 : 2023.11.29
  • 발행 : 2023.12.31
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초록

This study was conducted to find out the effect of yeast by-products discarded after beer production as feed additives for carp (Cyprinus carpio). After producing feed by adding high-temperature dried beer yeast by-products (HD), freeze-dried beer yeast by-products (FD), and freeze-dried fermented beer yeast by-products (FF) after lactobacilli fermentation, innate immunity indicators, survival rates, and challenge experiments were evaluated. Both ACH50 and lysozyme activity were significantly increased (p<0.05) in the experimental group of FF 0.2% and 0.5% compared to the control group from day 7 to day 21. In addition, phagocyte activity was significantly increased (p<0.05) in the group of FF 0.5% compared to the control group at all time points. Both IL-1β and TNF-α expression levels increased significantly in the FD and FF groups on day 21 compared to the control group (p<0.05). In addition, the FF 0.5% group showed significantly higher expression levels (p<0.05) at all time points. Similarly, IL-10 expression increased significantly (p<0.05) in FF 0.2% and 0.5% groups at all time points. SOD gene expression was significantly increased in FD 0.5% and all FF groups on day 14 and 21 (p<0.05). The results of a 10-day challenge experiment using Edwardsiella piscicida (E. piscicida) showed a higher relative survival rate than the control group at all concentrations that fed FD and FF. In summary, it is estimated that 0.5% FF can effectively improve the innate immunity, growth rate, and antibacterial properties of carp rather than using discarded beer yeast supernatant alone as a functional feed additive.

키워드

과제정보

The authors wish to acknowledge the 2023 financial support of the Fisheries Science Institute of Kunsan National University.

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