Open AccessAntimicrobial activity and prevention acute hepatopancreatic necrosis disease in brackish whiteleg shrimp (Penaeus vannamei)of the fermented garlic (Allium sativum)
Author(s) -
Thi Hanh Nguyen,
Thị Vân Phan,
Thi Yen Pham,
Thi May Le,
Thi My Hanh Truong
Publication year - 2021
Publication title -
tạp chí khoa học và công nghệ việt nam (b, online) (vietnam journal of science and technology - most)/tạp chí khoa học và công nghệ việt nam (điện tử)/tạp chí khoa học và công nghệ việt nam (b, print) (vietnam journal of science and technology - most)
Language(s) - English
Resource type - Journals
eISSN - 2615-9759
pISSN - 1859-4794
DOI - 10.31276/vjst.63(2).49-54
Subject(s) - shrimp , allium sativum , fermentation , biology , vibrio parahaemolyticus , food science , penaeus , antimicrobial , bacteria , microbiology and biotechnology , botany , fishery , genetics
The study was conducted to screen the antibacterial activity of fermented garlic against V. parahaemolyticus KC.13.14.2 and V. harveyi KC.13.17.5, the causal agent of acute hepatopancreatic necrosis disease (AHPND). The results showed that fermented garlic products had a high sensitivity to both strains of screened bacteria at concentrations of 25 and 30 μl. Then the effect of fermented garlic as an agent for the prevention of AHPND was evaluated in vivo. When adding fermented garlic at a dose of 15 ml/kg food/day to feed shrimp for 10 consecutive days, it was possible to prevent AHPND disease for shrimp. Food mixed with fermented garlic with squid oil was the most effective when it increased the survival rate of shrimp to 53%, significantly higher than treatment using supplementary feed without a coating of 51%, coated with glutinous rice of 42%, and no fermented garlic of 14%.