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Influence of yeast quality on performance of gnotobiotically grown Artemia
Marques, A.; François, J.-M.; Dhont, J.; Bossier, P.; Sorgeloos, P. (2004). Influence of yeast quality on performance of gnotobiotically grown Artemia. J. Exp. Mar. Biol. Ecol. 310(2): 247-264.
In: Journal of Experimental Marine Biology and Ecology. Elsevier: New York. ISSN 0022-0981; e-ISSN 1879-1697, more
Peer reviewed article  

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    Artemia Leach, 1819 [WoRMS]; Saccharomyces cerevisiae Meyen ex E.C. Hansen, 1883 [WoRMS]
Author keywords
    Artemia; gnotobiotic culture; Saccharomyces cerevisiae

Authors  Top 
  • Marques, A., more
  • François, J.-M.
  • Dhont, J., more

    Using axenically grown Artemia, a model system was developed to evaluate the effect of bacteria on the survival and development of this crustacean. Two strains of baker's yeast (Saccharomyces cerevisiae) were used in all experiments as feed for Artemia: a wild-type strain and its mnn9 mutant, defective in the synthesis of mannoproteins in the outer cell wall. The genetic background, yeast growth phase and growth medium appeared to be important parameters determining the quality of yeast cells as feed for Artemia A strong positive correlation between Artemia performance and the yeast cell wall chitin and glucan content was obtained, while the mannoprotein content was negatively correlated. Mnn9 yeast cells grown till exponential phase in minimal medium proved to be excellent feed for Artemia, yielding an average 95% survival and 4-mm growth after 6 days at 28°C, which is comparable to the best results obtained with algal feed. The standard growth test yields highly reproducible results and can become an excellent tool to study the mode of action of bacteria. Furthermore, yeast cell viability and the method used to kill/sterilize the cells are important parameters influencing nauplii performance.

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