Exploring the Use of Nanobubble Technology to Reduce the Use of Antibiotics in Aquaculture

Project leader: Prof. Sophie St-Hilaire
Team members: Dr Alicia Ho, Dr Jun Li, Dr Hong Liu, Miss Qianjun Wong

In order to reduce the use of antibiotics in food animals we need to reduce the need for these products by preventing bacterial diseases. In this project, we aim to prevent disease outbreaks by reducing the waterborne bacterial exposure in different aquaculture systems, using nanobubble technology. We will also explore the use of this technology to improve the efficacy of existing commercial bacterial vaccines by reducing the bacterial challenge during disease outbreaks.

Step 1: Adjusting nanobubbler machine to make nanobubble water (cloudy water is due to the micro and nanobubbles <100 µm)
Step 2: Waiting for microbubbles to float to the surface. Remaining water contains only nanobubbles (clear water at the bottom of the tank). Nanobubbles will remain in the water column for several days.
Step 3: Nanobubbles can only be seen using a laser (nanobubbles reflect light).  As nanobubbles collapse over time, they generate free radicals, which are responsible for their disinfection properties.


Funded by International Development Research Centre, Canada