Abstract
Probiotic use in aquaculture settings can be an approach for disease control and dietary supplementation. We assessed the antagonistic effect of culture supernatants of lactic acid bacteria on the growth of known shrimp pathogens,Vibrio(Listonella)anguillarum,Vibrio alginolyticus, andV. harveyi, using a quantitative microplate bioassay. Supernatants fromLactobacillus curvatussubsp.curvatus, L. plantarum, andPediococcus acidolacticisignificantly inhibited the growth of these vibrios. The active component(s) were heat stable (> 100°C) and resistant to freeze-thawing. Most of this inhibitory activity was brought about by the production of an acid pH; however, there was evidence for other factors playing a role. In the search for novel probiotic bacteria, an organism was isolated from the gastrointestinal tract of healthy whiteleg shrimp (Penaeus vannamei)—identified tentatively asCarnobacterium maltaromaticum. This isolate, however, had less potent vibriocidal activity than the lactic acid bacteria and reduced shrimp survival at a dose of 1 × 107bacteria/shrimp. During a 28-day feeding trial, juvenileP. vannameifed withL. plantarumsupplemented diets showed no gross changes in growth parameters compared with the control. We suggest that lactic acid bacteria could be incorporated into biofloc formulations to purge the growth of pathogenic vibrios in pond settings, rather than being fed directly to shrimp.
Highlights
In response to evidence that probiotic administration results in significant improvement on growth and feed conversion (e.g., Balcázar et al, 2007), we investigated whether delivery of a commercial strain of L. plantarum used in probiotic preparations for humans in feed has any effect on the growth potential of P. vannamei
Available Lactic Acid Bacteria Three species of lactic acid bacteria commonly used as probiotics in animal studies were selected for screening for anti-Vibrio activity, namely, Lactobacillus plantarum (NCIMB 30280), Pediococcus acidilactici (NCIMB 8018), and Lactobacillus curvatus subsp. curvatus (NCIMB 9716)
The cell-free culture supernatants of L. plantarum and P. acidilactici inhibited the growth of V. harveyi and V. anguillarum producing 1.5–3 mm diameter clearance zones around wells (Figure 1A)
Summary
Shellfish production is of increasing importance globally to provide a food source for human populations. Lactic acid bacteria are a heterogeneous group of Grampositive, rod-shaped, non-spore-forming, bacteria that ferment carbon sources to produce organic acids including lactic acid This group includes a wide range of genera including Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, and Weissella (Cohen et al, 2008). Members of the genus Lactobacillus have been extensively studied with respect to their potential as probiotics to maintain both human (e.g., Gareau et al, 2010; Blum et al, 2022) and animal health (e.g., Ringø et al, 2020; Deng et al, 2022) They produce a wide range of metabolites including bacteriocins (e.g., plantaricin), bacteriocin-like factors, lactic acid and hydrogen peroxide that kill or inhibit the growth of bacteria including those that may be potentially pathogenic to the host (Corr et al, 2007). In some animals, lactobacilli readily adhere to the epithelial cells that line the GI tract, which facilitates their colonization (Altermann et al, 2005)
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