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Pamela Mardones

Researcher at University of Chile

Publications -  7
Citations -  484

Pamela Mardones is an academic researcher from University of Chile. The author has contributed to research in topics: Rainbow trout & 16S ribosomal RNA. The author has an hindex of 7, co-authored 7 publications receiving 432 citations.

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Oxytetracycline Treatment Reduces Bacterial Diversity of Intestinal Microbiota of Atlantic Salmon

TL;DR: Overall, OTC treatment changed the composition of the intestinal microbiota of Atlantic salmon, as evidenced by a reduction in bacterial diversity, which support the current concern that antibiotic treatment can facilitate the proliferation of opportunistic bacteria by eradicating competing microorganisms.
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Molecular analysis of intestinal microbiota of rainbow trout (Oncorhynchus mykiss)

TL;DR: In this paper, the authors evaluated different molecular tools based on the 16S rRNA gene, internal transcribed spacer, and the rpoB gene to examine the bacterial populations present in juvenile rainbow trout intestines.
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Molecularanalysis of intestinalmicrobiota of rainbowtrout (Oncorhynchusmykiss)

TL;DR: The rpoB gene is a promising molecular marker for investigating the bacterial community of the rainbow trout intestinal microbiota and showed promise in evaluating different molecular tools based on the 16S rRNA gene, internal transcribed spacer, and the rPOB gene to examine the bacterial populations present in juvenile rainbow trout intestines.
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Effect of Thymus vulgaris essential oil on intestinal bacterial microbiota of rainbow trout, Oncorhynchus mykiss (Walbaum) and bacterial isolates

TL;DR: The application of natural and innocuous compounds has potential in aquaculture as an alternative to antibiotics and the inhibitory concentrations for all the tested bacteria were higher than theTVEO levels used in trout, which may explain the in vivo results.
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Application of culture culture-independent molecular biology based methods to evaluate acetic acid bacteria diversity during vinegar processing.

TL;DR: The main microorganism identified in vinegar was Acetobacter pasteurianus, which at the end of the acetification process was considered to be the only microorganisms present, and the diversity was the highest at 2% acetic acid, where indefinite species of Gluconacetobacter xylinus/europaeus/intermedius were also present.