Probiotic bacteria effects on growth and bacterial composition of black tiger shrimp (Penaeus monodon)

Abstract

The effects of Bacillus probiotic forms on growth performance and microbiota were examined in black tiger shrimp (Penaeus monodon). Shrimp were fed for 120 days with one of three diets; a control diet alone or supplemented with either probiotics consisting of live-sprayed Bacillus (LS) or freeze-dried Bacillus (FD). Culturable bacteria counts in the hepatopancreas, intestine and culture water of the three treatments were relatively constant during the experiment. Bacillus numbers in the hepatopancreas and intestines of probiotic-treated groups increased significantly (P < 0.05) after 30 treatment days and remained relatively constant afterwards while no appreciable changes occurred in the control. Shrimp supplemented with LS and FD contained significantly lower concentrations of Vibrio (P < 0.05) in the hepatopancreas, intestine and culture water, compared to those in the control group. Shrimp treated with LS and FD probiotic bacteria showed a significant improvement (P < 0.05) in specific growth rate (SGR) and feed efficiency (FE), compared to those of control group. Probiotic bacteria have the potential to enhance shrimp culture by reducing Vibrio and improving growth performance. KEY WORDS

Probiotic Applications in Crustaceans

“…and microalgae (Tetraselmis sp.). The main probiotic bacteria documented and used in crustacean farming belong to the Bacillus genus (Moriarty 1998;Rengpipat et al 1998;2003;Vaseeharan and Ramasamy 2003;Ziaei-Nejad et al 2006;Decamp et al 2008;Boonthai et al 2011). Other Gram-positive bacteria such as Lactobacillus spp.…”

“…(Decamp et al 2008;Boonthai et al 2011), other probiotic species (Wang et al 2005;Wang 2007) or prebiotic supplements Daniels et al 2010;Zhang et al 2011). The other Bacillus species documented so far as probiotics for crustacean are B. licheniformis (Li K. et al 2007), B. coagulans (Zhou et al 2009) and B. pumilus (Hill et al 2009).…”

“…A number of studies have reported the effect of probiotics on the total bacterial count and/or cultivable Vibrio sp. in the digestive tract of crustaceans (Rengpipat et al 2003;Venkat et al 2004;Castex et al 2008;Li et al 2009;Zhang et al 2009;Boonthai et al 2011;Zhang et al 2011); however, to our knowledge only a limited number of documents report the effect of probiotics, or even prebiotics, on the microbiota of crustaceans with application of molecular techniques (Daniels et al 2010;Thompson et al 2010;Liu et al 2011a). Thompson and colleagues considered the use of molecular techniques to investigate the effect of Gram-negative probionts in Pacific white shrimp, L. vannamei.…”

“…Therefore, in vivo validations are absolutely necessary. A plethora of in vivo trials has been carried out with shrimp species in order to (1) validate that in vitro properties of probiotics can be achieved in vivo (Vaseeharan and Ramasamy 2003;Castex et al 2008;Boonthai et al 2011); (2) assess the possible pathogenicity of a probiotic to the host (Chythanya et al 2002); and (3) evaluate the degree of protection a probiotic may confer during a challenge with a pathogen (Rengpipat et al 1998;Ajitha et al 2004;Gullian et al 2004;Castex et al 2010). For instance, Vaseeharan and Ramasamy (2003) demonstrated inhibitory effects of cell-free extracts of B. subtilis BT23 against V. harveyi and then confirmed in vivo that this strain, when administered at 10 6 -10 8 CFU ml -1 for 6 days, confers a 90% reduction in accumulated mortality of P. monodon challenged with V. harveyi.…”

Effect of feed supplemented exogenous bacteria, Lactobacillus sporogenes on the growth and body composition of Cirrhinus mrigala fingerlings

“…One way analysis of variance (ANOVA) and Duncan's multiple range test (Duncan, 1955) were applied to compare means between two treatments. (Gomezgil, 1995;Rengpipat et al, 2000;Hong et al, 2005;Pooramini et al, 2009;Boonthai et al) Uma (1995), Gabriel, et al, (2002) Venkat, et al (2004) Seenivasan, et al, (2012) have also reported effectiveness of commercially available probiotics to improve growth performance of different crustaceans and fin fishes. The, degree of survivability of probiotic bacteria in the experimental feeds is an important criterion to assess their effect on growth performance of host.…”