Abstract
Supplementing exogenous carbon sources is a practical approach to improving shrimp health by manipulating the microbial communities of aquaculture systems. However, little is known about the microbiological processes and mechanisms of these systems. Here, the effects of glucose addition on shrimp growth performance and bacterial communities of the rearing water and the shrimp gut were investigated to address this knowledge gap. The results showed that glucose addition significantly improved the growth and survival of shrimp. Although the α-diversity indices of both bacterioplankton communities and gut microbiota were significantly decreased by adding glucose, both bacterial communities exhibited divergent response patterns to glucose addition. Glucose addition induced a dispersive bacterioplankton community but a more stable gut bacterial community. Bacterial taxa belonging to Ruegeria were significantly enriched by glucose in the guts, especially the operational taxonomic unit 2575 (OTU2575), which showed the highest relative importance to the survival rate and individual weight of shrimp, with the values of 43.8 and 40.6%, respectively. In addition, glucose addition increased the complexity of interspecies interactions within gut bacterial communities and the network nodes from Rhodobacteraceae accounted for higher proportions and linked more with the nodes from other taxa in the glucose addition group than that in control. These findings suggest that glucose addition may provide a more stable gut microbiota for shrimp by increasing the abundance of certain bacterial taxa, such as Ruegeria.
Highlights
The Pacific white shrimp (Penaeus vannamei), the most productive cultured shrimp, is being threatened by the spread of several Vibrio-associated diseases, such as early mortality syndrome (EMS) (Lightner et al 2012) and acute hepatopancreatic necrosis disease (AHPND) (Lee et al 2015), which together cause a massive drop in global shrimp production (Huang et al 2020a)
This study showed that glucose addition enhanced the complexity of the gut bacterial network (Fig. 6), suggesting that glucose addition might improve the stability of ecological networks in shrimp guts
Glucose addition increased the variation of bacterioplankton communities, but improved the stability of gut bacterial communities
Summary
The Pacific white shrimp (Penaeus vannamei), the most productive cultured shrimp, is being threatened by the spread of several Vibrio-associated diseases, such as early mortality syndrome (EMS) (Lightner et al 2012) and acute hepatopancreatic necrosis disease (AHPND) (Lee et al 2015), which together cause a massive drop in global shrimp production (Huang et al 2020a). Previous studies have demonstrated that increasing the C/N ratio of the inputs in aquaculture systems by adding additional carbon sources, such as glucose (Zheng et al 2018), molasses (Panigrahi et al 2018), sucrose (Zhu et al 2021) and enzyme-hydrolyzed cassava dregs (Shang et al 2018), can reduce inorganic nitrogen levels and shift the bacterioplankton community composition. It has been reported that supplementing carbon sources (glucose and sucrose) benefited the growth of some potential probiotics in the rearing water, such as Bacillus (Zheng et al 2018) and Rhodobacteraceae (Zhu et al 2021) These planktonic bacteria induced by carbon sources will inevitably affect the gut microbiota of shrimp because aquatic animals are constantly and directly in contact with the surrounding water. An intriguing scientific question as to whether the response pattern of gut microbiota to the added carbohydrate is the same as that of planktonic bacteria remains unclear
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