Panagrellus redivivus
Observation of Panagrellus redivivus on a Zeiss microscope stage
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Animalia
Phylum: Nematoda
Class: Secernentea
Order: Tylenchida
Family: Panagrolaimidae
Genus: Panagrellus
Species:
P. redivivus
Binomial name
Panagrellus redivivus
(Linnaeus, 1767)
Synonyms[1]
  • Chaos redivivum Linnaeus, 1767
  • Vibrio anguillula Müller, 1773
  • Vibrio glutinis Müller, 1783
  • Anguillula glutinis (Müller, 1783) Müller, 1786
  • Anguillula rediviva Müller, 1786
  • Rhabditis glutinis (Müller, 1783) Dujardin, 1845
  • Turbatrix rediviva (Müller, 1783) Peters, 1927
  • Turbator silusiae (de Man, 1913) Peters, 1927
  • Turbator redivivus (Linnaeus, 1767) Peters, 1927
  • Panagrellus leucocephalus (Steiner, 1936) Goodey 1945
  • Panagrellus redivivus (Linnaeus, 1767) Goodey, 1945
  • Neocephalobus leucocephalus Steiner, 1936
  • Cephalobus parasiticus Sandground, 1939
  • Turbator leucocephalus (Steiner, 1936) Goodey, 1945
  • Panagrellus silusiae (de Man, 1913) Goodey, 1945

The free-living nematode Panagrellus redivivus (sour paste nematode,[2] or beer mat nematode from its occurrence in constantly moist felt beer mats),[1] is known to many aquarium enthusiasts and fish keepers as the microworm. It is a tiny roundworm used as the first food for larger kinds of newly-hatched fish, such as larval common carp.[3] The microworm is widely used in aquaculture as food for a variety of fish and crustacean species.

One of thirteen currently recognized species of Panagrellus, P. redivivus is about 50 μm in diameter and just over 1 mm in length, barely visible to the naked eye. Subsisting on yeast, it is easily cultured at home on a substrate of flour paste[4] or porridge inoculated with dry yeast.[5] Females reach maturity in about three days and deliver live young rather than eggs, as most nematodes produce.

The microworm has been used in genetic analysis studies, but not nearly as universally as its relative, Caenorhabditis elegans.

In Vietnamese cuisine, it is common to use lactic fermented yeast rice (cơm mẻ), which contains microworm (con mẻ), to make dishes sour.[6]

References

  1. 1 2 Ferris H. (2009). "The beer mat nematode, Panagrellus redivivus: A study of the connectedness of scientific discovery" (PDF). J. Nematode Morphol. Syst. 12 (1): 19–25. Archived (PDF) from the original on 2021-09-25. Retrieved 2023-09-27.
  2. ↑ Stock, S., and Nadler, N. 2006. "Morphological and molecular characterization of Panagrellus spp. (Cephalobina: Panagrolaimidae): taxonomic status and phylogenetic relationships". Nematology, 8(6), 921-938.
  3. ↑ Schlechtriem, C.; M. Ricci; U. Focken; K. Becker (2004). "The suitability of the free-living nematode Panagrellus redivivus as live food for first-feeding fish larvae". Journal of Applied Ichthyology. 20 (3): 161. doi:10.1111/j.1439-0426.2004.00542.x.
  4. ↑ Linnaeus identified the species in library or book paste.
  5. ↑ "Worm Culture Information". Archived from the original on 2014-01-09. Retrieved 2014-01-09.
  6. ↑ (in Vietnamese)"Cơm mẻ - Vị chua từ những chắt chiu". 2020-05-16. Archived from the original on 2021-08-01. Retrieved 2023-09-27.

Further reading

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