CAJ | 학술논문

为研究酵母对刺参（Apostichopus japonicus）肠道消化酶活性和肠道微生物的影响，在基础粉料中分别添加0%、1%、2%的高活性干酵母，在水温（16.0±2.0）℃，盐度（30.0±2.0）PSU条件下进行为期8周的养殖试验，结果表明，饲料中添加1%、2%的酵母均显著提高了刺参肠道淀粉酶的活性（P ＜0.05）；2%酵母组蛋白酶活性较对照组提高76.29%（P＜0.05）；饲料添加酵母对脂肪酶活性无显著影响（P＞0.05）。添加干酵母能降低刺参肠道内异养菌总数、大肠杆菌数，其中2%酵母组的异养菌总数和大肠杆菌总数均显著降低，分别较对照组降低了51.47%和52.11%（P＜0.05）；添加干酵母能显著降低刺参肠道内弧菌数（P＜0.05），并显著提高刺参肠道中酵母菌数含量（P＜0.05）。综上所述，酵母能提高刺参消化酶活性和改善肠道微生物群落结构，可作为刺参养殖的益生菌。
위연구효모대자삼（Apostichopus japonicus）장도소화매활성화장도미생물적영향，재기출분료중분별첨가0%、1%、2%적고활성간효모，재수온（16.0±2.0）℃，염도（30.0±2.0）PSU조건하진행위기8주적양식시험，결과표명，사료중첨가1%、2%적효모균현저제고료자삼장도정분매적활성（P ＜0.05）；2%효모조단백매활성교대조조제고76.29%（P＜0.05）；사료첨가효모대지방매활성무현저영향（P＞0.05）。첨가간효모능강저자삼장도내이양균총수、대장간균수，기중2%효모조적이양균총수화대장간균총수균현저강저，분별교대조조강저료51.47%화52.11%（P＜0.05）；첨가간효모능현저강저자삼장도내호균수（P＜0.05），병현저제고자삼장도중효모균수함량（P＜0.05）。종상소술，효모능제고자삼소화매활성화개선장도미생물군락결구，가작위자삼양식적익생균。
The effects of active feed dry yeast on digestive enzyme activities and intestinal microbes of sea cucumber (Apostichopus japonicus) were studied.1%,2% yeast were added to basic diet for sea cucumber at water temperature of (16.0±2.0)℃ and a salinity of (30.0±2.0) for 8 weeks.The results showed that the diet supplemented with 1% and 2%yeast significantly enhance the amylase activity (P < 0.05).Compared with the control group,the protease activity of 2%group increased by 76.29%(P < 0.05).No significant difference were found in the lipase activities among experiment groups (P > 0.05).The yeast supplementation decreased the number of heterotrophic bacteria and Escherichia Coli in the intestines,compared with the control group,the heterotrophic bacteria counts and Escherichia Coli counts decreased by 51.47%and 52.11%(P<0.05) respectively.The Vibrio counts in the sea cucumber fed 1%or 2%adding diet were signif-icantly lower than those in the cucumber fed the control diet (P<0.05).The yeast counts in the sea cucumber fed 1% or 2%adding diet were significantly higher than those in the sea cucumber fed the control diet(P<0.05).The present results indicated that active feed dry yeast,as a potential probiotic for sea cucumber aquaculture could enhance digestive enzyme activities and improve intestinal microbial structures in the sea cucumber.