Temperature effects on the development of <i>Enteromyxum</i> spp. (Myxozoa) in experimentally infected tiger puffer, <i>Takifugu rubripes</i> (Temminck &amp; Schlegel)

Abstract

The effects of water temperature on the development of the enteric myxosporeans, Enteromyxum fugu and Enteromyxum leei, were investigated in experimentally infected tiger puffer, Takifugu rubripes. After naïve tiger puffer were fed gut tissue infected with both E. fugu and E. leei, they were divided into separate tanks and kept at different constant temperature regimes between 10 and 25 degrees C. Regardless of the water temperature tested, E. fugu was consistently detected with a high prevalence of infection (60-100%), although no sporulation occurred at 10 and 15 degrees C. Development of E. leei and the onset of disease were suppressed by low water temperatures (<15 degrees C). However, a temperature increase to 20 degrees C promoted the development of E. leei, followed by an increase of disease rate in the fish. The present study demonstrates that water temperatures below 15 degrees C have an inhibitory effect on the development of E. fugu and E. leei, resulting in suppression of enteromyxosis at low temperatures.