Shrimp muscle contains taste component compounds, such as glutamic acid and inosinic acid (IMP). When both are present, taste intensity increases by fourfold to eightfold compared to that when only glutamic acid is present. ...

In the last years, deforestation constitutes a threat for the aquatic ecosystems. This paper aims to characterize the water quality of the Purus river in the Brazilian Amazon, and investigate the relations between water ...

Many reports have shown that the composition of the bacterioplankton community can serve as a biological indicator to evaluate the occurrence of shrimp diseases. However, the distribution, diversity, and function of ...

Marine bacteria produce natural pigments; however, the ability of marine bacterial symbionts to produce natural pigments has been less studied. Marine bacteria associated with soft-coral Sarcophyton sp. collected ...

Nucleotide sequences of four distinct calmodulin genes (designated as CaM-A to -D) of the Pacific bluefin tuna (Thunnus orientalis) were compared. Nucleotide sequence divergence between the coding regions ...

Different levels of dietary soybean meal (SBM) as a fish meal (FM) replacer, with and without amino acid supplementation, for whiteleg shrimp, Litopenaeus vannamei reared in the biofloc system was examined in ...

This study investigated the effect of dietary Zn levels on growth performance, feed utilization, and hematological parameters of juvenile Siberian sturgeon (Acipenser baerii, Brandt 1869). The five semi-purified ...

The effects of temperature and salinity on the survival and development of larval Metapenaeus dalli were investigated in two experiments. First, the effects of four temperatures of 22.6, 25.8, 29.4 and 32.6 °C on ...