Immune Stimulatory Effects of Saccharomyces Cerevisiae in shrimp (

Abstract

Pacific white shrimp (Penaeus vannamei) culture is the dominant shrimp aquaculture practice worldwide owing to the advantages of having high growth performance, good flesh taste, and high consumer preference. However, shrimp diseases caused by bacteria and viruses frequently lead to serious economic losses for shrimp aquaculture industries. As a consequence, the application of antibiotics and chemotherapeutants has been increased to prevent disease outbreaks, and as a result, the aquaculture industries have been polluted. Therefore, various alternative methods have been developed to prevent shrimp production from disease outbreaks.Yeast is a microbial ingredient and it has been widely used for a very long time as an application of probiotics to prevent diseases and improve the health status of shrimp through feed or water. In recent years, due to their good nutrient profile and bioactive contents, various yeast and yeast products have been used as either ingredient or additive in aqua diets to protect against diseases through increasing the immune responses of various commercial farmed shrimp and fishes. Therefore, this article is designed to discuss the importance of Saccharomyces cerevisiae in the Pacific white shrimp diet as well as the effects of growth performance, immune stimulants, and antioxidant status on the Pacific white shrimp.