Effects of Dietary Probiotic Bacillus sp. D2.2 and Prebiotic Sweet Potato Extract on Growth Performance and Resistance to Vibrio harveyi in Pacific white shrimp, Litopenaeus vannamei

Abstract

In this study, the effects of oral administration of probiotic Bacillus sp. D2.2 and prebiotic from sweet potato extract on growth performance and resistance against Vibrio harveyi in Pacific white shrimp (Litopenaeus vannamei) were investigated. During 32-day feeding experiment, 360 individuals of Pacific white shrimp (PL15) with initial weight of 0.02 ± 0.002 g were fed with basal diet as control (A); supplemented with 6% probiotic and 0% prebiotic (B); 6% probiotic and 2% prebiotic (C); 6% probiotic and 4% prebiotic (D). At the end of feeding trial, weight gain (WG), average daily growth (ADG), feed conversion ratio (FCR), and survival rate (SR) were assessed. WG, ADG and FCR of the shrimp were significantly better in treatment D than those of the shrimp in other treatments. Control and treatment D as the best feeding trial were selected for challenge test with infectious V. harveyi. Survival rate and mean time to death (MTD) of the shrimp fed the supplemented diet were not significantly different (P>0.05) to the control. Infection levels in shrimp were evaluated using morphological scoring methods. Infection levels of V. harveyi in shrimp fed the diet were lower compared to the control.

Harnessing the potentialities of probiotics, prebiotics, synbiotics, paraprobiotics, and postbiotics for shrimp farming

“…Ramadhani et al 285 reported that synbiotic intervention resulted in the highest SGR of shrimps at 31%, which was significantly different from that of the probiotics (28.8%), prebiotics (26.9%) and the control group (27.6%). Furthermore, this result is also consistent with the findings of Harpeni et al, 58 which demonstrated the synbiotic combination of Bacillus sp . and sweet potato extract prebiotics lowered the FCR and contributed to total weight gain.…”

“…Their immunostimulating potentials are reflected in increased immune‐related gene expression and enhanced survival rates in challenge tests using common pathogens 127‐130 . Intriguingly, the effect in promoting animal growth was also evident in the treated cohorts 50,58‐60,131,132 . It was postulated that the growth promotion effect is multifactorial, which is dependent on the treatment type.…”

“…There is also concrete evidence featuring enhanced immunity post introduction of bacterial‐derived additives 55‐57 . In addition to that, these biological interventions also improved nutrition and resulted in a significant increment in growth rate 58‐60 . The benefits of administering these bacterial additives are not only reflected in the shrimps but also in their immediate environment.…”

Characteristics of anti-Vibrio harveyi compounds produced by Bacillus spp. isolated from shrimp ponds

“…as a probiotic in shrimp culture improved resistance performance of Pacific white shrimp (Litopenaeus vannamei) against V. harveyi. Probiotic applications significantly improved shrimp growth parameters such as weight gain, average daily growth, feed conversion ratio, and survival rate than those of the control against V. harveyi (Harpeni et al 2018). However, information on the characteristic of the antimicrobial compounds produced by the indigenous Bacillus spp.…”

THE GROWTH KINETICS OF Bacillus sp. D2.2 AT DIFFERENT pH AND SALINITY

“…Bacterial strains and media Bacillus sp. D2.2 isolated from traditional tiger shrimp in East Lampung (Setyawan et al, 2014) was inoculated on seawater complete-agar (SWC, 5 g bacto peptone (Oxoid, England), 1 g yeast extract (Oxoid, England), 3 ml glycerol, 15 g bacto agar (Oxoid, England), 750 ml seawater, and 250 ml The Growth Kinetisc of Bacillus D2.2 649 distilled water) and then transferred to SWC-broth (without agar) with rotary shaker at 140 rpm for 24 h at 30°C (Harpeni et al, 2018). V. alginolyticus, A. hydrophila, and S. aureus were bacterial collections of the Laboratory of Fisheries Culture, Department of Aquaculture, University of Lampung and cultured on trypticase soy agar (TSA) medium (Oxoid, England).…”