Host gut-derived probiotic Lactobacillus sp. improves resistance of giant freshwater prawn Macrobrachium rosenbergii against Vibrio harveyi

• Published in: Aquaculture international Vol. 28; no. 4; pp. 1709 - 1724
• Main Authors: Ahmmed, Fatema, Ahmmed, Mirja Kaizer, Khushi, Sharmin S., Sumon, Mohammad Saifuddin, Karamcheti, Sree Soundarya, Sarower, Md. Golam
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 01-08-2020; Springer Nature B.V
• Subjects: Aquaria; Aquariums; Bacteria; Bacterial diseases; Biomedical and Life Sciences; Control; Crustaceans; Defence mechanisms; Digestibility; DNA; Freshwater; Freshwater & Marine Ecology; Freshwater crustaceans; Growth; Immune response; Immunity; Inland water environment; Inoculation; Lactobacillus; Life Sciences; Macrobrachium rosenbergii; Marine crustaceans; Nucleotide sequence; Pathogenic bacteria; PCR; Ponds; Prawn culture; Probiotics; Vibrio harveyi; Waterborne diseases; Zoology; Probiotic application; Bangladesh; Antagonistic effect; Enzyme activity; Freshwater prawn; Immunity
• ISSN: 0967-6120; 1573-143X
• DOI: 10.1007/s10499-020-00551-y

The present study evaluated the effect of probiotic
Lactobacillus
sp. against pathogenic bacteria
Vibrio harveyi
in freshwater prawn
Macrobrachium rosenbergii.
The bacteria were isolated from the gut of prawn and identified using biochemical and PCR tests. Inoculation of probiotic (9 log CFU/g) and pathogenic bacteria (5 log CFU/g) mixture was employed for in vitro test. The in vivo challenge test was conducted in glass aquaria (45 × 30 × 30 cm
3
) and also in an earthen pond (70 m
2
, 1 m depth) for 8 weeks, individually. In both cases, only the treatment group was provided probiotic (9 log CFU/g) incorporated feed. Growth, digestibility, and immune response of prawn were determined. Both in the in vitro and in vivo test,
V. harveyi
growth was found to be reduced significantly at 8 hr (from 5 to 4 log CFU/g) and after 50 days (from 7 to 6 log CFU/g) of probiotic administration, respectively. In the pond, higher growth and better digestibility were found in the treatment group (WG%, 549. 30 ± 40.02%; SGR%, 3.12 ± 0.10%; amylase, 1.23 unit/mg; protease, 2.47 unit/mg) compared to the control group (WG%, 310.77 ± 18.68%; SGR%, 2. 35 ± 0.08%; 0.7 unit/mg; protease, 1.82 unit/mg). The immune response was found to be significantly different (
P
 < 0.05) only for SGH (control, 22.76 ± 5.54%; probiotic, 19.32 ± 5.13%) and NGH (control, 75.12 ± 17.12%; probiotic, 78.12 ± 10.11%). Overall, the probiotic bacteria enhanced weight gain, digestibility, and immune response in the experimental prawn. Therefore,
Lactobacillus
sp. could be used as a potential probiotic for prawn culture against bacterial diseases.