1979 Volume 45 Issue 8 Pages 955-959
A new kind of yeast was developed as a culture medium for rotifer Brachionus plicatilis in order to improve the dietary value of rotifers cultured with baker's yeast Saccharomyces cerevisiae for fish larvae.
This new type of yeast (designated as ω-Yeast) was produced by adding fish oil or cuttlefish liver oil as a supplement to the culture medium of baker's yeast, resulting in a high content of lipid and ω3 highly unsaturated fatty acids (ω3 HUFA), the essential fatty acids for marine fish.
The rotifers cultured with ω-Yeast were high in the lipid content, in general, together with ω3 HUFA, as a result of the oils added to the baker's yeast. The incorporation of ω3 HUFA from ω-Yeast was observed to reach a maximum at around 12h-feeding. Furthermore, the dietary value of the rotifers to fish larvae was found to be significantly improved, comparable to that of the rotifers cultured with marine chlorella Chlorella minutissima. These results clearly indicate that the newly developed yeast has superior food value for rotifers, one of the most important living feeds used in the production of fish seed.
