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The use of indigenous probiotic halomonas aquamarina and shewanella algae for white shrimp (Litopenaeus vannamei boone) hatchery productivity in zero water discharge system
Suantika G.a, Aditiawati P.a, Indriani Astuti D.a, Khotimah Z.F.a
a Microbial Biotechnology Research Group, School of Life Sciences and Technology, Institut Teknologi Bandung, Indonesia
[vc_row][vc_column][vc_row_inner][vc_column_inner][vc_separator css=”.vc_custom_1624529070653{padding-top: 30px !important;padding-bottom: 30px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner layout=”boxed”][vc_column_inner width=”3/4″ css=”.vc_custom_1624695412187{border-right-width: 1px !important;border-right-color: #dddddd !important;border-right-style: solid !important;border-radius: 1px !important;}”][vc_empty_space][megatron_heading title=”Abstract” size=”size-sm” text_align=”text-left”][vc_column_text]This research was aimed to improve the performance of white shrimp postlarvae culture through the application of indigeneous probiotic bacteria, Halomonas aquamarina and Shewanella algae in zero water discharge system. The research was conducted by following two consecutive steps: (1) pathogenicity test of both probiotic in white shrimp culture, and (2) probiotic effect test to water quality and vibriosis syndrome control. From the frst step, the use of probiotics had no pathogenocity effect to shrimp PL since survival rate of 84-98% was documented. From step two, the application of both probiotic bacteria was able to inhibit the population growth of V. harveyi in which the highest survival rate of 93.94% obtained from H. aquamarina addition, followed by S. algae addition (92.12%), H. aquamarina: S. algae addition (90.60%), S. algae: V. harveyi addition (89.39%), H. aquamarina: S. algae: V. harveyi addition (87.87%), H. aquamarina: V. harveyi addition (87.57%), no addition of bacteria (84.84%) and V. harveyi addition (82.42%). There was no signifcantly different (p>0.05) among the treatments on all water quality parameters which were still in tolerance range of white shrimp PL culture (salinity 26-30 ppt; temperature 26-28°C; pH 7.5-8.5; DO 5.7-6.4 mgL-1; ammonia 0.1-0.5 mgL-1; nitrite 0.02-0.25 mgL-1; nitrate 5-40 mgL-1). In term of other biological parameter, the use of these probiotics was signifcantly affecting the weight increase of shrimps. Bacterial identifcation showed that there was a major similarity of microbial diversity found both in water and L.vannamei intestine. It could be concluded that the use of H. aquamarina and S. algae as indigene probiotics contributed to the increase of shrimp survival rate. However this effect was not clearly described by the effect of water quality parameters improvement and it most probably due to the inhibition activity of these two probiotics on V. harveyi. © 2013 Suantika G, et al.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Author keywords” size=”size-sm” text_align=”text-left”][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Indexed keywords” size=”size-sm” text_align=”text-left”][vc_column_text]H. aquamarina,L. vannamei,Postlarvae culture,Probiotic,S. algae,V. harveyi[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Funding details” size=”size-sm” text_align=”text-left”][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”DOI” size=”size-sm” text_align=”text-left”][vc_column_text]https://doi.org/10.4172/2155-9546.1000194[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]Widget Plumx[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][/vc_column][/vc_row]