Nasreen  M. Abdultrahman, Saaid A.  Al Shawi, 
    Locally Produced Probiotic and Their Effect on Total Counts, Proteolytic Bacteria and Lipolytic Bacteria of Common Carp Fed Two Level of Protein,
    Journal of Animal and Veterinary Advances,
    Volume 13,Issue 11,
    2014,
    Pages 660-663,
    ISSN 1680-5593,
    javaa.2014.660.663,
    (https://makhillpublications.co/view-article.php?doi=javaa.2014.660.663)
    Abstract: Two types of fish probiotics produced and extracted, single 
  contained the genus of the bacteria <I>Lactobacillus</I> and the genus <I>Bifidobacterium</I> 
  and mixed probiotics from the earlier bacterial genus mixed with the prepared 
  yeast <I>Saccharomyces cerevisiae</I> that extracted from the first part of 
  the intestine (foregut) which represents the gut in these omnivore<&#146;s 
  fish (represented by the common carp <I>Cyprinus carpio</I>) and the herbivores 
  (represented by the grass carp <I>Ctenopharyngodon idella</I>). The probiotics 
  added to the fish diet in two levels of protein 32 and 10% by conducting two 
  experiments and for that purpose 300 fish fry weighted 0.2 g reared for 5 months 
  included with acclimation period about 27 days whereas each experiment include 
  seven treatments. The first treatment represented the control without using 
  any addition to the probiotics, the second one was the single probiotics with 
  the Lactobacillus bacteria. The third one was also the single probiotics but 
  with Bifidobacterium whilst the fourth and fifth treatments were the mixed probiotics 
  which of Lactobacillus and Bifidobacterium bacteria with the yeast <I>Saccharomyces 
  cerevisiae</I> in ratio 1:1:1 one from common carp and the other from grass 
  carp, respectively. The commercial probiotics was in the sixth treatments and 
  the Iraqi probiotic was the seventh one.
    Keywords: Locally produced probiotic;total counts;proteolytic bacteria;lipolytic bacteria;common carp;two level of protein