Pyrosequencing-based characterization of gastrointestinal bacteria of Atlantic salmon (Salmo salar L.) within a commercial mariculture system
Article first published online: 5 MAY 2014
© 2014 The Society for Applied Microbiology
Journal of Applied Microbiology
Volume 117, Issue 1, pages 18–27, July 2014
How to Cite
Zarkasi, K.Z., Abell, G.C.J., Taylor, R.S., Neuman, C., Hatje, E., Tamplin, M.L., Katouli, M. and Bowman, J.P. (2014), Pyrosequencing-based characterization of gastrointestinal bacteria of Atlantic salmon (Salmo salar L.) within a commercial mariculture system. Journal of Applied Microbiology, 117: 18–27. doi: 10.1111/jam.12514
- Issue published online: 16 JUN 2014
- Article first published online: 5 MAY 2014
- Accepted manuscript online: 3 APR 2014 11:01AM EST
- Manuscript Accepted: 28 MAR 2014
- Manuscript Revised: 19 MAR 2014
- Manuscript Received: 30 JAN 2014
- Australian Government's CRC program
- Fisheries R&D Corporation
Figure S1 Proportional contribution of chloroplast 16S rRNA gene sequences (derived mainly from dietary lupin meal kernel) in all salmon faecal samples across the survey period for each diet group, demonstrating community shifts and overall salmon specimen variability. Data derived from bacterial 16S rRNA pyrosequencing analysis.
Figure S2 Relative major abundance of bacterial species in the gastrointestinal tract of Atlantic salmon from five different seasons: (a) first winter; (b) spring; (c) summer; (d) autumn; and (e) second winter.
Table S1 AGD treatment and freshwater bathing schedule and time of sampling.
Table S2 Comparison of microbial community structure with response to (a) diet and season and (b) diet and month using permanova.
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