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Moonga, L.

Publications and source records attributed to Moonga, L..

2 recordsLinked to original sources

Experimental Bacterial Co-infection in Nile Tilapia Shows High Pathogenicity from Lake Kariba Isolates

ObjectiveThis study aimed to determine the pathogenicity of bacteria (Aeromonas spp., Lactococcus garvieae, Acinetobacter spp., and Klebsiella spp.) isolated from Nile tilapia (Oreochromis niloticus) in small-scale aquaculture establishments on Lake Kariba through experimental infections. Materials and methodsHealthy fish (50g {+/-} 5g) were distributed among six transparent fish tanks labeled A to F. Fish in tanks A, B, C, and D were exposed to Aeromonas spp., Lactococcus garvieae, Acinetobacter spp., and Klebsiella spp., respectively, through intraperitoneal inoculation. Tank E received a co-infection of all isolates, while tank F served as the control group with an injection of normal saline. Clinical signs, mortalities and post-mortem lesions were recorded in all experimental groups, with histopathological examinations performed on liver, kidney, and spleen tissues. ResultsThe findings indicate that Acinetobacter spp. and Klebsiella spp. exhibit low pathogenicity, evidenced by few clinical signs such as lethargy, pale skin, and fin erosion. The study further highlighted Aeromonas spp. and Lactococcus garvieae as the bacterial isolates causing significant clinical symptoms in Nile tilapia compared to Acinetobacter spp. and Klebsiella spp. following experimental infection. ConclusionCo-infection with all bacterial pathogens demonstrated very high pathogenicity, with 100% mortality reported within seven days post-infection. The study proposes the development of a polyvalent vaccine to control fish disease outbreaks in small-scale aquaculture operations on Lake Kariba, thereby sustaining aquaculture production in Zambia.

microbiology↗

The Potential of Capsicum annum Extracts to Prevent Lactococcosis in Tilapia

The capsaicin was extracted in-house from locally purchased chili pepper (Capsicum annum) using the conventional solvent extraction method. Varying concentrations of capsaicin were mixed with Lactococcus garvieae each and inoculated on Mueller Hinton agar to determine the minimum bactericidal concentration. Four groups of 100 fish each were injected with either 1) Capsaicin, 2) bacteria and capsaicin, 3) bacteria and 4) normal saline (negative control). The fish were observed for 7 days post treatment and experiment was repeated three times. Protection against infection was measured by the lack of clinical disease and survivability of the fish during period of experimentation. The minimum bactericidal concentration of capsaicin on growth of Lactococcus garvieae was 0.1967mg/ml. Significantly, more fish in the bacteria and capsaicin group survived (p<0.0001) compared to those injected with bacteria only. The findings suggest that chili pepper extract can prevent Lactococcus garvieae infection in tilapia.

microbiology↗