Bacteria-free fish fry put scientists on the track to make fish more disease resistant. Researchers, including those from NTNU, are breeding bacteria-free fish fry. This is more important than you think. “We’re managing to keep the fry bacteria-free for up to 12 weeks after the eggs hatch,” says
Researchers at NTNU’s Department of Biotechnology and Food Science are breeding bacteria-free fish fry, studying their growth, genes, and mucous membranes to understand the interaction between bacteria and fish. This could eventually lead to methods to prevent fish from getting ill, benefiting the fishing industry and our future food supply.Researchers, including those from“We’re managing to keep the fry bacteria-free for up to 12 weeks after the eggs hatch,” says Ingrid Bakke.
All these functions and more help us to understand the importance of finding out more about how our bacterial friends work.Researchers from the Norwegian University of Science and Technology are culturing salmon fry in a bacteria-free environment so they can later expose the fish to different kinds of bacteria to see what happens to the young fish. Credit: Alexander Fiedler“A lot of what we know about how bacteria affect the host organism comes from experiments with model systems,” says Bakke.
Fish are normally bacteria-free in the egg phase, but are colonized by bacteria as soon as they hatch. In contrast to all other salmon, these bred fry have no natural bacterial community. “Bacteria-free model systems are generally important for understanding interactions between the bacteria and host,” says Bakke. “An example would be understanding how gut microbiota affect development and health in humans and other mammals.”“We can use bacteria and bacterial communities that we define, and investigate how both the host and bacteria are affected by living together,” says Bakke.
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