CHARACTERIZATION OF YEAST PROBIOTICS FOR MARINE SHRIMP CULTURE
Keywords:
Yeast, Probiotic, Litopenaeus vannamei, Debaryomyces, SaccharomycesAbstract
Marine shrimp culture confronts significant challenges due to disease outbreaks and the increasing antibiotic resistance of pathogenic bacteria. Therefore, alternative methods are needed to enhance shrimp production and confer disease resistance. Yeast probiotics have been shown to provide nutritional benefits and protective effects against infectious agents. The objective of this study was to evaluate some probiotic features of five yeast isolates: BUU 01 BUU 02 BUU 03 BUU 04 and BUU 05. The isolates were assessed for their ability to lyze red blood cells, inhibit marine shrimp pathogens, tolerate various salinity levels, temperatures and pH values, produce catalase and digestive enzymes and their growth kinetics were monitored. Additionally, the isolates were identified their species. All five yeast isolates were considered safe and non-pathogenic to the host due to no hemolytic activity observed. These isolates also exhibited inhibitory effects against pathogenic Vibrio species, including V. harveyi, V. vulnificus, V. parahaemolyticus and V. alginolyticus. The three stains also showed other some in vitro promising probiotic properties, including rapid growth, tolerance to a wide range of temperatures (25-37°C), pH (4-8), and salt concentrations (0-6% (w/v)), as well as the ability to effectively produce digestive enzymes: lipase (81.43±0.11–106.95±0.14 U/mL) and protease (19.12±0.20–43.70±0.15 U/mL). These isolates were identified as Debaryomyces sp. BUU 01, Rhodotorula sp. BUU 02, and Saccharomyces sp. BUU 05. This study suggests that the three yeast strains have promising probiotic potential for marine shrimp culture. Further study focused on administration of the yeast probiotic in shrimp farming should be performed to confirm their efficacy in promoting shrimp growth and health.
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