Effectiveness of Lactobacillus sp (AMET1506) as Probiotic against Vibriosis in Penaeus monodon and Litopenaeus vannamei Shrimp Aquaculture

R. Karthik¹, A. Jaffar Hussain² and R. Muthezhilan^1*

¹Department of Marine Biotechnology, AMET University (U/S 3 of UGC Act 1956), Kanathur, Chennai – 603112, India. ²Centre for Marine Bioprospecting, AMET University (U/S 3 of UGC Act 1956), Kanathur, Chennai – 603112, India.

DOI : http://dx.doi.org/10.13005/bbra/1423

ABSTRACT: Vibriosis is the one of the major pathogenic bacterial disease in shrimp aquaculture. Improving the health status of culture organisms using beneficial microbes as probiotic is the better method to control the pathogens. In this present study the Lactobacillus sp AMET1506 (Which shows strongest antagonistic activity against pathogenic bacteria such as, E.coli, V. cholerae, V.parahaemolyticus, Salmonella sp. and Shigella sp) was previously isolated from curd sample. While checking the antibacterial activity of Lactobacillus sp (AMET1506) against V.harveyi maximum inhibition activity was observed. So, the strain was potentially chosen and it was incorporated in shrimp feed by standard method. A total of 400 Penaeus monodon and Litopenaeus vannamei (each 200) shrimps larvae were obtained from a commercial shrimp hatchery located in Marakanam, Kanchipuram District, Tamil Nadu, India. After acclimation of seven days, the average weights of the shrimps were divided into twelve 50 L plastic tanks each containing 25 juvenile shrimps. The experimental tanks were treated with feed supplemented with 106 CFU g-1 of Lactobacillus sp (AMET1506), and the control tanks were fed with a control diet. Shrimp in all the groups were fed twice daily at 5.0% of biomass and the water temperature was maintained at 28 ± 1°C. After 30 days of culture, shrimp in all the control and experimental tanks were exposed to V. harveyi (105 CFU ml-1) for 10 days. During the experiment, the accumulated mortality of the shrimp and the microbial load in the shrimp and culture water was recorded. Among that, the shrimp P.monodon treated with Lactobacillus sp AMET1506 resulted in 6% final mortality as compared to 80% in the control group and in L.vannamei treated with Lactobacillus sp AMET1506 resulted in 12% final mortality as compared to 100% in the control group. Based on these results, the work has suggested to use this potential strain Lactobacillus sp AMET1506 as a probiotic in shrimp aquaculture feeds to improve the shrimp microbiota (GIT) and also to control the vibriosis in shrimp aquaculture.

KEYWORDS: Shrimp Aquaculture; Vibriosis; Lactobacillus sp; Probiotic

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