Open AccessEffect of dietary prebiotic inulin and probiotic Bacillus subtilis and Lactobacillus sp., on the intestinal microbiota of white shrimp Litopenaeus vannamei
Author(s) -
Alberto Peña Rodríguez
Publication year - 2021
Publication title -
biotecnia
Language(s) - English
Resource type - Journals
ISSN - 1665-1456
DOI - 10.18633/biotecnia.v23i3.1440
Subject(s) - litopenaeus , shrimp , prebiotic , inulin , biology , probiotic , firmicutes , food science , bacillus subtilis , lactobacillus , microbiology and biotechnology , lactobacillus crispatus , fermentation , bacteria , ecology , 16s ribosomal rna , genetics
Juvenile Litopenaeus vannamei (1.05 ± 0.1 g) were fed during 4-week with four experimental diets: control (Ctrl), inulin as prebiotic (5 g kg-1) (Pre), Bacillus subtilis and Lactobacillus sp. as probiotic (1 x 105 CFU g-1) (Pro), and a mix of inulin + B. subtilis and Lactobacillus sp. (5 g kg-1 + 1 x 105 CFU g-1) (Syn). Shrimps fed Syn diet showed significantly better feed utilization and higher growth than those in control diet (P < 0.05). The probiotic employed induced higher intestinal bacterial richness, whereas inulin in feed induced higher bacterial diversity in shrimp intestine. The most dominant bacterial phylum in the shrimp intestine among treatments was Proteobacteria with abundance ranging between 80 and 84 %. Prebiotic diet (Pre) increased relative abundance of Firmicutes in shrimp intestine (2 %) compared to the rest of the treatments (0.6 %). Nevertheless, when probiotics were included in the feed (Pro and Syn), a reduction between 3 and 13 % in the relative abundance of Vibrio sp. in shrimp intestine was observed respect to the control treatment, which represent an advantage to control potential pathogens of this genus.