Indigenous Probiotics Weissella cibaria and Saccharomyces cerevisiae on Growth, Microbial Population, and Survival of Pacific White Shrimp (Penaeus vannamei) Challenged With Vibrio parahaemolyticus (AHPND Strains)

Abstract

The present study aims to evaluate the growth, gut microbiota, and survival rate (SR) of Pacific white shrimp by using individual or combined indigenous probiotics (Weissella cibaria and Saccharomyces cerevisiae) mixed with diet for a period of 42 days. Four different experimental diet preparations include a control diet (CON) without probiotics, a control diet containing an individual strain of either W. cibaria KY10 (W) or S. cerevisiae S11 (Y), and a combination of the above probiotics in a 10⁷ CFU/g diet (WY). The results indicated that shrimp diets containing individual or combined probiotics showed significant differences (p < 0.05) in shrimp growth and stimulated the nonspecific immune system (total hemocyte cells). In addition, nonfermenting Vibrio significantly decreased from 6.01 to 4.92 log CFU/g in probiotic diets when compared with the control diet (p < 0.05). Seven days after immersion with Vibrio parahaemolyticus (acute hepatopancreatic necrosis (AHPND)), a SR of 96.67% was detected in an individual or combined probiotic-supplemented feed, while only 56.67% survival was found in the control. Microbial analysis revealed that the phyla of Proteobacteria and Firmicutes were the majority of bacteria in Pacific white shrimp, but Verrucomicrobia was less abundant in the W. cibaria group compared with the control. At the genus level, the opportunistic pathogenic bacteria, such as Vibrio species, decreased, whereas the beneficial bacteria Halocynthiibacter, Weissella, and Ruegeria species increased when W. cibaria was supplemented. These data demonstrated that supplementation with W. cibaria and S. cerevisiae, either individually or combined, can improve the health status of Pacific white shrimp.