Toxic Effects of Lactococcus Garvieae, Staphylococcus Epidermidis, and Bacillus Subtilis Bacteria on the Physiology of Rainbow Trout

Abstract

Abstract: In the trout production establishments all over the world, the most common pathogenic bacterial factors are increasing. Therefore, in this study, rainbow trout (Oncorhynchus mykiss Walbaum) exposed to different bacterial DNA damage, lipid peroxidation, cholinergic system enzymes and changes in antioxidant levels in gill and intestinal tissues were investigated. The fish were selected among the trout observed to be ill from five different trout farms producing fry. Three bacterial species (Lactococcus garvieae, Staphylococcus epidermidis, and Bacillus subtilis) were identified by the PCR method of the sampled fish. The results obtained by measuring Cholinergic system enzymes (AChE, BChE), antioxidant enzymes (SOD, CAT, GSH-Px), malondialdehyde and 8-OHdG levels in the gill and intestinal tissues of these bacterial trout were evaluated. According to the results of the study, antioxidant enzymes and cholinergic system enzymes decreased in the gill and intestinal tissue of trout infected with bacteria, it was determined that 8-OHdG levels increase with malondialdehyde. As a result, it was determined that negative effects occur in the metabolism of trout infected with L. garvieae,S. epidermidis and B. subtilis bacteria. © 2022, Pleiades Publishing, Inc.