Advances in Fish Microbiology and Pathology
Advances in Fish Microbiology and
Pathology
(FIS 508)
Dr. Akinyemi, A. A.
Aquaculture and Fisheries Management
University of Agriculture, Abeokuta,
NIGERIA.
Microorganisms
• Microorganisms is the existence of every minute living organisms or they are living features that can be seen with the aid of microscope, microscope, most of them are normally singlecelled while some may exist in multicellular forms. • These microorganism, though minute and microscopic, are a very powerful group of creatures. • They can make healthy animals sick, destroy plantations, decay food (e.g fish) and cause world-wide epidemic.
• Some of them however, are very useful in that they can be used for the manufacture of drugs capable of destroying harmful microorganisms while a few can convert certain fruit juices into wine, vinegar and alcohol(Ramalingam,1987).
• Microorganisms are found everywhere except in a vaccum that is, they are ubiquitous; on and inside living organisms.
• These organisms vary in sizes from certain algae just large enough to be seen by the naked eye to viruses which are too small to be seen by normal microscope but can be discerned by an electron microscope.
• Microorganisms are chief agents of spoilage of food especially fish.
• These microorganisms responsible for food spoilage especially fish include bacteria, fungal and viruses.
Bacteria
• These are unicellular microscopic organisms smaller in size than mould and yeasts
• different from one another in size and shape,
• widely distributed in the environment-air,
• water and soil,
• on the surface of all living features,
• on the moist lining of the mouth, nostril and throat and
• inside intestinal tract of almost all animals.
• Their natural habitat is the soil.
• They are varied requirement for growth.
• Some bacteria are thermophilic; they grow best at a temperature range of 450C – 550C.
• Others are mesophilic which grow best at
room
Pathology
(FIS 508)
Dr. Akinyemi, A. A.
Aquaculture and Fisheries Management
University of Agriculture, Abeokuta,
NIGERIA.
Microorganisms
• Microorganisms is the existence of every minute living organisms or they are living features that can be seen with the aid of microscope, microscope, most of them are normally singlecelled while some may exist in multicellular forms. • These microorganism, though minute and microscopic, are a very powerful group of creatures. • They can make healthy animals sick, destroy plantations, decay food (e.g fish) and cause world-wide epidemic.
• Some of them however, are very useful in that they can be used for the manufacture of drugs capable of destroying harmful microorganisms while a few can convert certain fruit juices into wine, vinegar and alcohol(Ramalingam,1987).
• Microorganisms are found everywhere except in a vaccum that is, they are ubiquitous; on and inside living organisms.
• These organisms vary in sizes from certain algae just large enough to be seen by the naked eye to viruses which are too small to be seen by normal microscope but can be discerned by an electron microscope.
• Microorganisms are chief agents of spoilage of food especially fish.
• These microorganisms responsible for food spoilage especially fish include bacteria, fungal and viruses.
Bacteria
• These are unicellular microscopic organisms smaller in size than mould and yeasts
• different from one another in size and shape,
• widely distributed in the environment-air,
• water and soil,
• on the surface of all living features,
• on the moist lining of the mouth, nostril and throat and
• inside intestinal tract of almost all animals.
• Their natural habitat is the soil.
• They are varied requirement for growth.
• Some bacteria are thermophilic; they grow best at a temperature range of 450C – 550C.
• Others are mesophilic which grow best at
room