Image of Microworm


$3.00 / Sold Out

Microworm Starter Culture For Sale

Microworms, Panagrellus redivivus, are small nematodes that are great for feeding fish fry. They measure at a mere 50 microns in diameter and 2 mm in length. Walter Worm and Banana Worm are closely related species to Microworms in the phylum Nematoda. Microworms are known as ‘sour paste nematodes’ as well. It was described as Chaos redivivus in 1767 by Linnaeus. They have been cultured by aquarist for a variety of species of fish fry as live food since the 1930’s. Many fry are very picky eaters and will not acknowledge stagnant food. However, the microworms’ wiggling dance underwater makes them irresistible to even the pickiest eaters. Since microworms sink in water, a bare tank is recommended for feeding unless they are consumed immediately. Uneaten microworms will survive submerged in water for approximately 24 hours. For free swimming nematodes, consider Vinegar eels.

Microworm cultures are very simple to start and maintain. Microworms will survive in a wide range of temperatures but will result in the highest yield at 20 to 27 degrees Celsius. At optimum conditions, female microworms will release up to 40 young every day. Microworms can be cultured successfully with simply a container, oatmeal, and yeast. First, add a 3 cm layer of moist oatmeal on the container. Next sprinkle a pinch of yeast on the surface and add a starter culture. It is important to maintain a moist surface on the culture at all times. The culture will be ready to harvest within a few days or until the worms start to crawl up the sides of the container. The worms can be harvested by either swiping the worms off the sides of the container or by skimming off the top layer of the culture with a dense population of worms. The latter method may result in grabbing the culture media along with the worms. In this case, the worms can be cleaned in a separate container with water and fed to the fish with a pipette. More of the smaller juvenile microworms will be collected in the latter method as well compared to the first method.

Nutritional Value
Protein: 48%
Fat: 21%
Glycogen: 7%
Orgainic Acids: 1%
Nucleic Acids: 1%