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Screening of pigmented Bacillus aquimaris SH 6 from the intestinal tracts of shrimp to develop a novel feed supplement for shrimp
Author(s) -
Ngo H.T.,
Nguyen T.T.N.,
Nguyen Q.M.,
Tran A.V.,
Do H.T.V.,
Nguyen A.H.,
Phan T.N.,
Nguyen A.T.V.
Publication year - 2016
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.13274
Subject(s) - shrimp , fishery , biology , bacillus (shape) , zoology , microbiology and biotechnology , food science
Aims To develop a novel feed supplement for shrimp using pigmented spore‐forming bacterial strains isolated from their gastrointestinal tracts. Methods and Results Eight pigmented Bacillus strains were selected from the isolates based on high production of heat‐stable spores, typical UV ‐Vis spectra of produced carotenoids (400–550 nm), and free radical scavenging activity of their extracts. Of the eight strains, the red‐orange pigmented Bacillus aquimaris SH 6 was selected because it showed the highest abundance in shrimp guts (70% population). Whiteleg shrimp ( n = 30 per group) fed with SH 6 spores, at >3 × 10 6 CFU g −1 pellet for 4 weeks had redder colour (score of 21–23 vs 20–22), 2·7‐fold higher astaxanthin level (0·69 vs 0·25 μ g g −1 shrimp), 34% higher weight gain (7·18 vs 5·32 g shrimp −1 ), and 85% higher phenoloxidase activity (OD490 = 0·265 vs 0·143) than shrimp in the control group. Conclusions The result supports the potential use of B. aquimaris SH 6 as a feed supplement for promoting the colourization and weight gain, and for enhancing innate immunity of whiteleg shrimp. Significance and Impact of the Study This study demonstrates that carotenoids produced by B. aquimaris SH 6 can be successfully absorbed and converted to astaxanthin in whiteleg shrimp.