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In the present study, Lactobacillus bulgaricus E20 isolated from the gut contents of farm-reared white shrimp, Litopenaeus vannamei, after determination of its characteristics using biochemical, molecular and probiotical examinations, was used in the diet of white shrimp to evaluate the survival rate, immune status, and disease resistance. L. bulgaricus was administered at two different doses 1×107 (T1) and 1×109 (T2) CFU g_1 feed to shrimp for 30 days. A control group was also included with normal feed. The survival rate, total hemocyte counts, phenoloxidase activity, respiratory burst, gut lactic acid bacteria and gut total bacteria were evaluated at the end of trial and after challenging shrimp with Vibrio parahaemolyticus. Higher survival rates were observed in shrimp fed probiotic diets as compared with the control (P<0.05). The best immune performance in terms of hemocyte counts, phenoloxidase activity, and respiratory burst was seen in the probiotic-treated groups especially in T2. Also, an improvement was seen in the number of lactic acid bacterias in shrimp that had been given probiotics. There were no significant differences between groups (treated and control) after exposing with V. parahemolyticus (P<0.05). Shrimp fed with probiotic diets revealed lower cumulate mortality than the control group. These findings demonstrated that administration of L. bulgaricus can improve survival rate and disease resistance through an enhanced immune response in shrimp

Immune response and disease resistance in the white shrimp, Litopenaeus vannamei induced by potential probiotic Lactobacillus bulgaricus