Using lactic acid bacteria as an immunostimulants in cultured shrimp with special reference to Lactobacillus spp.
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Using lactic acid bacteria as an immunostimulants in cultured shrimp with special reference to Lactobacillus spp. Mohammed A. E. Naiel 1 & Mayada R. Farag 2 & Ahmed G. A. Gewida 3 & Mahmoud A. Elnakeeb 3 & Mahmoud S. Amer 4 & Mahmoud Alagawany 5 Received: 22 September 2020 / Accepted: 2 November 2020/ # Springer Nature Switzerland AG 2020
Abstract
Shrimp aquaculture is the rapidly growing sector of fish culture producing sectors in the world due to its rising demand in developed countries. Moreover, the intensive and extensive shrimp culture systems are affected mainly by infection diseases caused by several pathogenic agents and resulting in high economic losses. Nowadays, controlling and preventive infection diseases are the major concern to develop this sector. Besides, the highly extensive usage of chemotherapeutics and antibiotics induced numerous drawbacks in shrimp farming, developed antibiotic resistance bacterial strains, and threatens the aquatic life. Recently, improving the immunity status and controlling infectious diseases using biological methods have become beneficial, environment friendly, and risk-free options in aquaculture. Probiotics have gained much attention as immunostimulants in aquaculture owing to their inhibitory properties on pathogenic microorganisms via creation of an unfriendly atmosphere to cease their growth. Lactobacillus species as probiotics was used in shrimp aquaculture to prevent viral infections due to their positive promoting effects on survival and health. Additionally, Lactobacillus species possesses sturdy antimicrobial activity against various pathogenic microorganisms such as Photobacterium and Vibrio infections. This review threw the light on the applications of Lactobacillus sp. as probiotics in cultured shrimp which could be of great impact from a sustainable, intensive, and ecofriendly aquaculture opinion. Keywords Lactobacillus . Immunity . Health . Production . Shrimp
* Mohammed A. E. Naiel [email protected] Extended author information available on the last page of the article
Aquaculture International
Introduction Shrimp culture is one of the most important subsectors of aquaculture that gains more attention due to shrimp vulnerability to stressful situations and undesirable environmental conditions and its high economic value (Al-Hakim et al. 2013). However, the development of intensive shrimp cultured systems has several drawbacks and economical losses because of diseases which are the main restriction on the productivity of several types of shrimp. As a result, large amounts of specifically antimicrobial compounds have been used in shrimp farming to manage and control diseases (Lakshmi et al. 2013; Mahrose et al. 2019). Nevertheless, several kinds of probiotics showed high efficiency towards diminishing the risk of diseases in addition to their economical properties such as Lactobacillus sp. (Iyapparaj et al. 2013; Ayyat et al. 2020). In aquaculture, Litopenaeus vannamei (Pacific white shrimp) is considered the main important crustacean speci
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