Figure 1. Number of bacteria (CFU/g of faecal material of Atlantic salmon and per mL of the fermenter culture) and metabolic profile over 12 days of the study using feed A (Figure 1a) or B (Figure 1b). Figure 1c shows similarity between the functional status of the gut microbiota receiving diets A or B during the 12 days of sampling

From

The Impact of Diet on the Gut Microbiota of Tasmanian Atlantic Salmon (Salmo Salar L.) Using a Semi-Continuous Fermenter Model

Neuman C, Hatje E, Stevenson H, Smullen R, Bowman JP, Katouli M

Journal of Applied & Environmental Microbiology. 2014, 2(6), 287-293 doi:10.12691/jaem-2-6-4