Fisheries Science

, Volume 84, Issue 6, pp 1051–1062 | Cite as

Effect of Lactococcus lactis K-C2 on the growth performance, amino acid content and gut microflora of amberjack Seriola dumerili

  • Nguyen Thi Hue Linh
  • Setsuko Nagai
  • Noriko Nagasaka
  • Seika Okane
  • Yousuke TaokaEmail author
Original Article Aquaculture


This study aimed to evaluate the effect of Lactococcus lactis K-C2 on the growth performance, microbial diversity, and release of free amino acids in the intestinal tract and the edible parts of young amberjack, Seriola dumerili. Fish were fed a diet with or without strain K-C2 (2 × 1010 cfu/g feed) for 25 days. The results indicated that the growth performance of fish in the treated group was significantly higher than those in the control group (p < 0.05). The amount of five amino acids (aspartate, sarcosine, taurine, alanine, and arginine) in the gut content and 13 of 21 amino acids in the edible parts of fish in the treated group were significantly higher (p < 0.05) than those in the control group. Sphingomonas, Propionibacterium, and Mycobacterium were observed in gut microflora of fish in both the control and treated groups. Staphylococcus and Kocuria were detected in one sample from the control and treated groups; Acinetobacter and Acidobacteria were found in one sample from the control group. L. lactis was only found in one sample in the treated group. In conclusion, the dietary administration of probiotic L. lactis stimulated growth, reduced feed consumption, and improved the nutritional value of cultured amberjack.


Lactococcus lactis Amberjack Growth performance Amino acids Microbial diversity 



Amino acids


























































Colony-forming unit


Denaturing gradient gel electrophoresis


Feed conversion ratio


Liquid chromatography–mass spectrometry


Polymerase chain reaction



We are very grateful to all members of Miyazaki Prefectural Fisheries Research Institute in Miyazaki, Japan for maintaining the fish before our starting experiment.


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Copyright information

© Japanese Society of Fisheries Science 2018

Authors and Affiliations

  1. 1.Interdisciplinary Graduate School of Agriculture and EngineeringUniversity of MiyazakiMiyazakiJapan
  2. 2.Department of Marine Biology and Environmental Sciences, Faculty of AgricultureUniversity of MiyazakiMiyazakiJapan

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