Researchers at NTNU’s Department of Biotechnology and Food Science are developing bacteria-free Atlantic salmon fry to explore the relationship between bacteria and fish health. By keeping the fry bacteria-free for up to 12 weeks post-hatching, they aim to gain critical insights into fish immunity and growth. Professor Ingrid Bakke emphasizes that understanding these interactions could lead to methods for preventing diseases in farmed fish, enhancing both industry sustainability and food security. The researchers employ a controlled environment to maintain the fry’s bacteria-free status and conduct experiments by introducing specific bacterial strains to observe effects on growth and health. Early findings indicate that bacteria influence the fish’s protective mucus layer and fat reserves, suggesting potential pathways for probiotic treatments. The project, part of ongoing research funded by Norway’s Research Council, aims to identify mechanisms that encourage beneficial bacterial colonization, which might improve fish health and growth in aquaculture practices. As the study progresses, researchers hope to develop scalable probiotic applications for fish, although widespread implementation remains a goal for the future.
