<p>Experiment 2. The symbols ‘+’ and ‘-’ designate addition or absence of the two factors, H<sub>2</sub>O<sub>2</sub> (200 mg L<b><sup>−</sup></b><sup>1</sup> for 60 min). and <i>F.p.</i> (10<sup>5</sup>/10<sup>7</sup> CFU mL<b><sup>−</sup></b><sup>1</sup><i>F. psychrophilum</i> for 30 min). Successful reisolations of <i>F. psychrophilum</i> from dead fish are given as a fraction of the total number of dead fish. Finally, cumulative mortality is stated in percent.</p
Fish is one of the freshly prepared high-protein foodstuffs. Fish protein needs by the body to speed...
<p>Crabs were challenged with <i>A. hydrophila</i>, <i>V. parahemolyticus</i> or <i>V. alginolyiicus...
Reports on bacterial death studies since the basic work of Kronig and Paul (1896) have generally rec...
<p>Experiment 3. The fish weighed 1.2 g and the temperature was 16.8±0.5°C. The symbols ‘+’ and ‘-’ ...
<p>Experiment 4. The fish weighed 1.1 g and the temperature was 14±0.5°C. The symbols ‘+’ and ‘–’ de...
<p>Cumulative mortality of the merged replicates is shown in the figure. The fish weighed 1.1 g and ...
<p>Fish batches and mean values for weight, length and temperature are stated along with standard de...
<p>Values represent the Mean ± Standard Deviation of three samples.</p>a<p>significant difference wi...
Infectious bacterial pathogens are a concern for aquaculture as estimates suggest that billions of U...
<p>The effect of H<sub>2</sub>O<sub>2</sub> on bacterial viability was assayed by counting the colon...
An experimental model for immersion challenge of rainbow trout fry (Oncorhynchus mykiss) with Flavob...
An experimental model for immersion challenge of rainbow trout fry (Oncorhynchus mykiss) with Flavob...
<p>Trip 1 (C8, B3, Control 1–2) and trip 2 (G7, G8, Control 3–4). All fish were transported back to ...
Flavobacterium psychrophilum, the causative agent of rainbow trout fry syndrome and cold water disea...
<p>Percentage of dead fish recorded in diploid (2n) and triploid (3n) salmon fed fish meal (STD) and...
Fish is one of the freshly prepared high-protein foodstuffs. Fish protein needs by the body to speed...
<p>Crabs were challenged with <i>A. hydrophila</i>, <i>V. parahemolyticus</i> or <i>V. alginolyiicus...
Reports on bacterial death studies since the basic work of Kronig and Paul (1896) have generally rec...
<p>Experiment 3. The fish weighed 1.2 g and the temperature was 16.8±0.5°C. The symbols ‘+’ and ‘-’ ...
<p>Experiment 4. The fish weighed 1.1 g and the temperature was 14±0.5°C. The symbols ‘+’ and ‘–’ de...
<p>Cumulative mortality of the merged replicates is shown in the figure. The fish weighed 1.1 g and ...
<p>Fish batches and mean values for weight, length and temperature are stated along with standard de...
<p>Values represent the Mean ± Standard Deviation of three samples.</p>a<p>significant difference wi...
Infectious bacterial pathogens are a concern for aquaculture as estimates suggest that billions of U...
<p>The effect of H<sub>2</sub>O<sub>2</sub> on bacterial viability was assayed by counting the colon...
An experimental model for immersion challenge of rainbow trout fry (Oncorhynchus mykiss) with Flavob...
An experimental model for immersion challenge of rainbow trout fry (Oncorhynchus mykiss) with Flavob...
<p>Trip 1 (C8, B3, Control 1–2) and trip 2 (G7, G8, Control 3–4). All fish were transported back to ...
Flavobacterium psychrophilum, the causative agent of rainbow trout fry syndrome and cold water disea...
<p>Percentage of dead fish recorded in diploid (2n) and triploid (3n) salmon fed fish meal (STD) and...
Fish is one of the freshly prepared high-protein foodstuffs. Fish protein needs by the body to speed...
<p>Crabs were challenged with <i>A. hydrophila</i>, <i>V. parahemolyticus</i> or <i>V. alginolyiicus...
Reports on bacterial death studies since the basic work of Kronig and Paul (1896) have generally rec...