Effect of inulin and probiotic bacteria on growth, survival, immune response, and prevalence of white spot syndrome virus (WSSV) in Litopenaeus vannamei cultured under laboratory conditions

Abstract

The effect of inulin and probiotic bacteria on the growth, survival, immune response and viral prevalence of white spot syndrome virus (WSSV) in white shrimp was evaluated. Presumptive bacilli and lactic acid bacteria (LAB) were characterized for hemolytic and enzymatic activity, hydrophobicity and antagonism against Vibrio. Selected isolates (Bacilli and LAB) were included in the diet of juvenile shrimp. Two bioassays were conducted with treatments by triplicate (10 shrimp per replicate) with inulin and inulin and bacteria. Fourteen LAB and six bacilli isolates had potential as probiotics. Survival and growth was not affected by the addition of the inulin and bacteria to diet. Inulin and bacteria improved immunity in cultured shrimp. Also, these feed additives reduced the prevalence of WSSV in cultured shrimp.