Administration of Probiotics Improves the Brine Shrimp Production and Prevents Detrimental Effects of Pathogenic Vibrio Species

Abstract

In this study, we evaluated a consortium of probiotic bacteria as an environmentally-friendly strategy for controlling pathogenic Vibrio species during the brine shrimp incubation period. Probiotic strains were initially selected on basis of (i) their ability to colonize the cyst surfaces, (ii) their absence of cross-inhibitory effects, and (iii) no detrimental effect on cyst hatching. The cysts and nauplius surfaces were immediately colonized after the application of selected probiotic strains, without detrimental effects on survival. Ten probiotic strains were mixed at similar proportions (probiotic consortium) and evaluated at different concentrations into brine shrimp cultures during incubation and early stages of development. Subsequently, these cultures were challenged with Vibrio parahaemolyticus and Vibrio harveyi. The probiotic consortium was effective to reduce the abundance of pathogenic Vibrio species and to prevent the mortality during Vibrio challenges; however, its effect was concentration-dependent and was successful at a starting concentration of 1.8 × 10 CFU/ml. Our results suggest that this probiotic consortium offers an alternative to antimicrobial agents routinely used to reduce the incidence and prevalence of pathogenic Vibrio species in brine shrimp production.

Enterococcus faecium are associated with the modification of gut microbiota and shrimp post-larvae survival

“…Most pathogens that impact aquaculture are deemed opportunistic, including Vibrio . Previous studies have reported that was closely related to the onset of various diseases and mass mortality of shrimp [ 10 , 11 , 13 ]. As expected, we observed significantly abundant Vibrio in gut microbiota of shrimps who did not survive as well (Additional file 1 : Table S3).…”

“…harvey that is a common cause of shrimp mortalities [ 10 ]. The probiotic consortium has demonstrated an effective way to reduce the abundance of pathogenic Vibrio species and to prevent the mortality during Vibrio challenges [ 13 ]. Such studies on shrimp have mainly focused on the physiological and immunological responses to the applied probiotics.…”

Effect of dietary prebiotic inulin and probiotic Bacillus subtilis and Lactobacillus sp., on the intestinal microbiota of white shrimp Litopenaeus vannamei

“…In the same way, the inoculation of 10 6 CFU ml -1 of Lactobacillus sp. in water reduced the prevalence of pathogenic Vibrio in brine shrimp culture (Quiroz-Guzmán et al, 2018). The Vibrionaceae reduction in shrimps fed the probiotic diet (Pro) resulted in an increase of Rhodobacteraceae family, which has been reported at higher abundance in healthy shrimp as compared to diseased shrimps (Dai et al, 2018).…”

“…Escobedo-Fregoso et al: Effect of dietary prebiotic inulin and probiotic Bacillus / XXIII (3): 50-57 (2021) Lactobacillus sp. and Bacillus subtilis as probiotics, has also proved to protect against pathogenic bacteria in shrimp (Balcázar and Rojas-Luna, 2007) and brine shrimp culture (Quiroz-Guzmán et al, 2018).…”

Development of top-dressing automation technology for sustainable shrimp aquaculture in India

“…In addition to the nutrients provided in the feed, farmers frequently top-dress their feed with vitamins, minerals, immune-stimulants, probiotics, and pond optimizers [ 20 , 21 ]. Top-dressing agents are perceived by the farmers to be feed attractants and growth promoters [ 22 , 23 ]. These agents have typically increased feed costs by US$39/ton in small-scale shrimp farming [ 24 ].…”