本研究旨在探明地衣芽孢杆菌对三角帆蚌消化酶活性、免疫指标和抗氧化指标的影响。选取二龄三角帆蚌144只，随机分成4组，按终浓度分别为0（对照）、0.5×10⁶、1.0×10⁶、2.0×10⁶ cfu/mL添加芽孢杆菌菌液，每组设3个平行，每个平行12只蚌，养殖30 d。结果表明：与对照组相比，各试验组增重率显著升高（P<0.05），其中以1.0×10⁶ cfu/mL 组增重率最高，且显著高于0.5×10⁶和2.0×10⁶ cfu/mL组 （P<0.05）。15 d时1.0×10⁶ cfu/mL 组淀粉酶、脂肪酶和蛋白酶活性显著升高 （P<0.05），30 d脂肪酶和蛋白酶活性恢复到对照组水平。各试验组溶菌酶活性均显著升高 （P<0.05），0.5×10⁶、1.0×10⁶ cfu/mL组酚氧化酶活性显著升高 （P<0.05）。随着芽孢杆菌水平的增加，酸性磷酸酶和碱性磷酸酶活性呈上升趋势，15 d时1.0×10⁶、2.0×10⁶ cfu/mL组酸性磷酸酶和碱性磷酸酶活性均显著升高 （P<0.05），30 d时恢复到对照组水平。总抗氧化力和超氧化物歧化酶活性显著增加，但0.5×10⁶ cfu/mL组15 d 时除外，且1.0×10⁶ cfu/mL组与2.0×10⁶ cfu/mL组差异不显著（P>0.05）。添加1.0×10⁶ cfu/mL 芽孢杆菌15 d时过氧化氢酶活性显著提高（P＜0.05），30 d时恢复到对照组水平。添加芽孢杆菌不影响血清丙二醛的含量（P>0.05）。由此得出，水体中添加地衣芽孢杆菌可提高三角帆蚌消化酶、免疫指标和抗氧化指标活性，促进蚌体生长；最适添加水平和间隔时间分别为1.0×10⁶ cfu/mL和15 d。

This experiment was designed to investigate the effects of  Bacillus licheniformis  on the activities of digestive enzymes, immunological and antioxidant indices of freshwater pearl mussel Hyriopsis cumingii . One hundred and forty four 2-year-old freshwater pearl mussels were randomly assigned to 4 treatments with 3 replicates of 12 freshwater pearl mussels.  Bacillus licheniformis were added to the aquaculture water of 4 treatments with the final concentration of 0 (control), 0.5×10⁶,1.0×10⁶, and 2.0×10⁶ cfu/mL, respectively. The experiment lasted for 30 days. The results showed that compared with the control group, the weight gain rate of the mussels in test groups increased significantly （P<0.05）,and the 1.0×10⁶ cfu/mL group had the highest weight gain rate which was significantly higher than that of 0.5×10⁶ and  2.0×10⁶ cfu/mL groups . The activities of amylase, lipase and protease of mussels in the 1.0×10 6 cfu/mL group showed a significant increase (P<0.05) on the 15 ^th  day, and the activities of lipase and protease returned to the level of control group (P>0.05) on the 30^th day. The activities of lysozyme of mussels in all the test groups and the activities of phenoloxidase in the 0.5×10⁶ and 1.0×10⁶ cfu/mL groups increased significantly （P<0.05） in the experiment, respectively. Along with increasing the level of Bacillus licheniformis , the activities of acid phosphatase and alkaline phosphatase increased, and those in the 1.0×10⁶, 2.0×10⁶ cfu/mL groups increased significantly (P<0.05) on day 15 and returned to the level of control group (P>0.05) on day 30. The total antioxidant capacity and the activities in superoxide dismutase in test  groups increased significantly on day 15 except the 0.5×10⁶ cfu/mL group ,and no significant difference (P>0.05) was observed between the 1.0×10⁶ and 2.0×10⁶cfu/mL group. The activity of catalase in 1.0×10⁶ cfu/mL group increased significantly on day 15 (P<0.05), and returned to the same level of control group on day 30 (P>0.05). There was no significant difference in the concentration of maleic dialdehyde among the groups. It was concluded that the  Bacillus licheniformis  added to water could increase the activities of digestive enzymes, immunological and antioxidant indices and promote the growth of  Hyriopsis cumingii . The optimum addition level was 1.0×10⁶ cfu/mL and the addition interval of  Bacillus licheniformis was 15 days.