Browse the glossary using this indexSpecial
Brine shrimp used to feed larval shrimp.
The application of preventive measures that exclude unwanted organisms and control conditions in aquaculture systems to minimize disease and other health risks to culture species.
Mature shrimp used for breeding.
Pigment-bearing cells or structures found in certain fish and crustaceans.
Diatomite, a soft, highly porous and absorbent sedimentary rock easily broken down to powder form.
A lab technique incorporating the application of electric charges to separate molecules in DNA and RNA analysis.
A process in which colloids come out of fluid suspension, either spontaneously or due to the addition of a clarifying agent.
The shrimp digestive gland, which produces digestive enzymes and absorbs digested food.
Microscopic examination of tissue in which the specimen is stabilized in fixative and marked with stain to observe cell components.
An increase in the concentration of natural pigments within a tissue or organism.
The community of microorganisms, including algae, fungi and bacteria, that live in a particular habitat.
Polymerase chain reaction, a highly sensitive molecular biology technology that allows isolation of DNA fragments by selective amplification of a specific region of DNA.
A class of generally marine worms whose many segments bear bristly extensions used for movement.
A latter stage of the early shrimp life cycle in which the animals resemble very small adults.
Substances that induce the growth or activity of microorganisms and positively alter their composition in the shrimp gut.
Microorganisms added to shrimp feed or culture systems that are believed to provide beneficial health benefits when consumed.
In bacteria, the ability to coordinate gene expression according to the density of their local population.
Bleach, a chemical compound commonly used for disinfection.
Shrimp tested and documented as free of the specified pathogens.
A genus of bacteria, some species of which can cause foodborne infection associated with seafood.
A method of microscopic examination in which the specimen is placed in a drop of liquid held between the slide and cover slip.