Aquaculture Nutrition Volume 17, Number 6 (December 2011) 
Probiotic bacteria effects on growth and bacterial composition of black tiger shrimp (Penaeus monodon)
Authors: T. BOONTHAI 1, V. VUTHIPHANDCHAI 2, S. NIMRAT 3 Author Affiliations:
| 1: | Faculty of Science, Department of Microbiology, Burapha University, Chon Buri, Thailand |
| 2: | Faculty of Science, Department of Aquatic Science, Burapha University, Chon Buri, Thailand |
| 3: | Faculty of Science, Department of Microbiology and Environmental Science Program, Burapha University, Chon Buri, Thailand |
Source: Aquaculture Nutrition, Volume 17, Number 6 (December 2011) Page Numbers: 634 – 644 Available Full Text:
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Abstract: The effects of Bacillusprobiotic forms on growth performance and microbiota were examined in black tiger shrimp (Penaeus monodon). Shrimp were fed for 120 days with one of three diets; a control diet alone or supplemented with either probiotics consisting of live-sprayed Bacillus(LS) or freeze-dried Bacillus(FD). Culturable bacteria counts in the hepatopancreas, intestine and culture water of the three treatments were relatively constant during the experiment. Bacillusnumbers in the hepatopancreas and intestines of probiotic-treated groups increased significantly (P <0.05) after 30 treatment days and remained relatively constant afterwards while no appreciable changes occurred in the control. Shrimp supplemented with LS and FD contained significantly lower concentrations of Vibrio(P <0.05) in the hepatopancreas, intestine and culture water, compared to those in the control group. Shrimp treated with LS and FD probiotic bacteria showed a significant improvement (P <0.05) in specific growth rate (SGR) and feed efficiency (FE), compared to those of control group. Probiotic bacteria have the potential to enhance shrimp culture by reducing Vibrioand improving growth performance.
Citation: T. BOONTHAI, V. VUTHIPHANDCHAI, S. NIMRAT . Probiotic bacteria effects on growth and bacterial composition of black tiger shrimp (Penaeus monodon). Aquaculture Nutrition, Volume 17, Number 6 (December 2011), pp. 634-644,
URL: http://ejournals.ebsco.com/direct.asp?ArticleID=4A298C21FFC9A7B1274F
