Lactic Acid Bacteria in Shellfish: Possibilities and Challenges

Ringø, Einar; Doan, Hien Van; Lee, Soonho; Song, Seong Kyu

doi:10.1080/23308249.2019.1683151

Cited by 50 publications

(31 citation statements)

References 237 publications

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“…Lactic acid bacteria produce many antibacterial substances including lactic acid, acetic acid, hydrogen peroxide and bacteriocins (Mokoena, 2017; Ringø et al ., 2020) that suppress growth of competing bacteria (Nes et al ., 2011; Reis et al ., 2012; Alvarez‐Sieiro et al ., 2016). Many LAB have been identified as shrimp probiotics due to their ability to inhibit the growth of several pathogenic Vibrio species, Aeromonas hydrophila and Pseudomonas fluorescens through well and disc diffusion assays (Table 1), suggesting these species produce extracellular compounds with antimicrobial properties.…”

Section: Probiotic Bacteriamentioning

confidence: 99%

Probiotics and competitive exclusion of pathogens in shrimp aquaculture

Knipe

Temperton

Lange

et al. 2020

Reviews in Aquaculture

104

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Probiotics, live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, offer an alternative to antibiotics and have become popular among shrimp farmers for use in the regulation of pond water quality, promotion of shrimp growth and the prevention of disease. Most shrimp probiotics are selected for testing based on their ability to competitively exclude pathogens through bacterial antagonism assays, although the mechanisms of pathogen exclusion are rarely investigated. In this review, we provide a comprehensive overview of the mechanisms of competitive exclusion (interference and exploitation competition) by species screened and subsequently identified as shrimp probiotics based on their ability to inhibit the growth of pathogenic bacteria in vitro. We show that the current methods used to identify potential probiotics preferentially select for interference-based competitive mechanisms and may overlook the potential of many species to be considered a probiotic. Furthermore, we show that the efficiency of a probiotic in vivo may be improved by considering the suitability of competitive strategies to shrimp farming conditions. We highlight important limitations and future directions for the screening and identification of probiotics in shrimp aquaculture, to aid in the development of effective and sustainable microbial management strategies.

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Section: Probiotic Bacteriamentioning

confidence: 99%

Probiotics and competitive exclusion of pathogens in shrimp aquaculture

Knipe

Temperton

Lange

et al. 2020

Reviews in Aquaculture

104

View full text Add to dashboard Cite

show abstract

“…Since the first application of probiotics in aquaculture was published by Kozasa (1986) and the first review discussing probiotics by Ringø and Gatesoupe (1998), have several comprehensive reviews been published (e.g. Gatesoupe 1999; Merrifield et al 2010;Hai 2015;Ringø et al 2018;Ringø 2020). Of bacteria mostly used as probiotics in aquaculture are, lactic acid bacteria and Bacillus, but several other genera such as Aeromonas, Alteromonas, Arthrobacter, Bifidobacterium, Clostridium, Paenibacillus, Phaeobacter, Pseudoalteromonas, Pseudomonas, Rhodosporidium, Roseobacter, Streptomyces and Vibrio, and microalgae (Tetraselmis) and yeast (Debaryomyces, Phaffia and Saccharomyces) are also used.…”

Section: Introductionmentioning

confidence: 99%

Probiotics, lactic acid bacteria and bacilli: interesting supplementation for aquaculture

et al. 2020

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Probiotics administration in aquafeed is known to increase feed consumption and absorption due to their capacity to release a wide range of digestive enzymes and nutrients which can participate in digestion process and feed utilization, along with the absorption of diet components led to an increase in host's health and well-being. Furthermore, probiotics improve gut maturation, prevention of intestinal disorders, predigestion of antinutrient factors found in the feed ingredients, gut microbiota, disease resistance against pathogens and metabolism. The beneficial immune effects of probiotics are well established in finfish. However, in comparison, similar studies are less abundant in the shellfish. In this review, the discussions will mainly focus on studies reported the last 2 years. In recent studies, native probiotic bacteria were isolated and fed back to their hosts. Although beneficial effects were demonstrated, some studies showed adverse effects when treated with a high concentration. This adverse effect may be due to the imbalance of the gut microbiota caused by the replenished commensal probiotics. Probiotics revealed greatest effect on the shrimp digestive system particularly in the larval and early post-larval stages, and stimulate the production of endogenous enzymes in shrimp and contribute with improved the enzyme activities in the gut, as well as disease resistance.

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“…Probiotics are viable cell preparations that have beneficial effects on the host's health, improving intestinal balance by producing nutrients, enhancing immune responses and improving water quality in aquaculture (Assefa & Abunna, 2018; Chauhan & Singh, 2019; Ringø, Van Doan, Lee, Soltani, et al., 2020; Ringø et al., 2020). In recent years, in order to reduce the uncontrollable usage of antimicrobials in aquaculture products, probiotics have been increasingly applied in aquaculture to prevent diseases and improve tolerance to high stocking densities (Alonso et al., 2019; Nawaz et al., 2018; Tang et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Effects of Clostridium butyricum on growth, digestive enzyme activity, antioxidant capacity and gut microbiota in farmed tilapia ( Oreochromis niloticus )

Zhang

Dong

Lai

et al. 2020

Aquaculture Research

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The effects of a commercial probiotic (Clostridium butyricum) on growth, gut microbiota, digestion‐related enzyme activity, antioxidant capacity and water quality in genetically improved, farmed tilapia (GIFT; Oreochromis niloticus) were assessed in a closed‐circuit, container culture system. A basal diet containing commercially available C. butyricum at 3.0 × 1010, 1.5 × 1011 and 3.0 × 1011 CFU/kg, and a control diet were fed to tilapia fries for 90 days. Growth performances and water quality were improved by probiotic treatment. Activities of digestive enzymes (amylase, lipase and trypsin) were improved, especially with 1.5 × 1011 CFU/kg (p < 0.05). After feeding for 45 days and 90 days, antioxidant capacity in the liver, spleen and head kidney, and the plasma immunity in the treatment groups improved. The analysis of 16S rRNA indicated that C. butyricum did not significantly increase its abundance in the hindgut, but could modulate gut microbial communities and significantly increase functions relating to nitrogen metabolism, phosphorylation and proteinases. These results support the administration of C. butyricum, especially at 1.5 × 1011 CFU/kg. As a probiotic for high‐density tilapia, C. butyricum improves water quality, growth performance, antioxidant capacity and the immune response of GIFT under crowding stress.

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Lactic Acid Bacteria in Shellfish: Possibilities and Challenges

Abstract: Several investigations have investigated the gut microbiota in shellfish species, but less information is available on the favourable gut bacteria colonising the GI tract, the lactic acid bacteria (LAB), and these studies have revealed the presence of Carnobacterium, Enterococcus,

Cited by 50 publications

References 237 publications

Probiotics and competitive exclusion of pathogens in shrimp aquaculture

Probiotics and competitive exclusion of pathogens in shrimp aquaculture

Probiotics, lactic acid bacteria and bacilli: interesting supplementation for aquaculture

Effects of Clostridium butyricum on growth, digestive enzyme activity, antioxidant capacity and gut microbiota in farmed tilapia ( Oreochromis niloticus )

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