Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation

Authors

  • Genyess Ribeiro Arthur da Silva Vieira Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Departamento de Aquicultura, Laboratório de Camarões Marinhos, Rodovia Admar Gonzaga, no 1.346, CEP 88034‑000 Florianópolis, SC, Brazil.
  • Mariana Soares Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Departamento de Aquicultura, Laboratório de Camarões Marinhos, Rodovia Admar Gonzaga, no 1.346, CEP 88034‑000 Florianópolis, SC, Brazil.
  • Norha Constanza Bolívar Ramírez Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Departamento de Aquicultura, Laboratório de Camarões Marinhos, Rodovia Admar Gonzaga, no 1.346, CEP 88034‑000 Florianópolis, SC, Brazil.
  • Delano Dias Schleder Instituto Federal Catarinense, Núcleo de Pesquisa em Pesca e Aquicultura, Campus Araquari, Rodovia BR‑280, Km 27, CEP 89245‑000 Araquari, SC, Brazil.
  • Bruno Corrêa da Silva Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina, Centro de Desenvolvimento em Aquicultura e Pesca, Rodovia Antonio Heil, no 6.800, CEP 88318‑112 Itajaí, SC, Brazil
  • José Luiz Pedreira Mouriño Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Departamento de Aquicultura, Laboratório de Camarões Marinhos, Rodovia Admar Gonzaga, no 1.346, CEP 88034‑000 Florianópolis, SC, Brazil.
  • Edemar Roberto Andreatta Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Departamento de Aquicultura, Laboratório de Camarões Marinhos, Rodovia Admar Gonzaga, no 1.346, CEP 88034‑000 Florianópolis, SC, Brazil.
  • Felipe do Nascimento Vieira Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Departamento de Aquicultura, Laboratório de Camarões Marinhos, Rodovia Admar Gonzaga, no 1.346, CEP 88034‑000 Florianópolis, SC, Brazil.

DOI:

https://doi.org/10.1590/S1678-3921.pab2016.v51.22677

Keywords:

Lactobacillus plantarum, Litopenaeus vannamei, Vibrio, probiotic

Abstract

The objective of this work was to evaluate the effect of Lactobacillus plantarum on the preservation of fresh mussels and its effect on the attractiveness, consumption, and midgut bacterial microbiota of Pacific white shrimp broodstock. The experiment evaluated mussels stored with L. plantarum at 4°C. The controls were: mussels stored at ‑18°C without L. plantarum; mussels stored at ‑18°C with L. plantarum; and mussels stored at 4°C without L. plantarum. Microbiological analyses on mussels were performed on days 1, 7, 15, 30, 45, and 60 after processing. Additionally, mussels preserved with L. plantarum and stored at 4°C, and mussels stored at ‑18°C without L. plantarum were evaluated after 15 days for attractiveness, consumption, and midgut bacterial microbiota of shrimps. Mussels preserved with L. plantarum showed higher lactic acid bacteria counts and lower counts of Vibrio spp., as well as of total heterotrophic bacteria, after 60 days of storage. No differences were observed for attractiveness or consumption between treatments. The bacterial microbiota of midgut in shrimp fed mussels preserved with L. plantarum showed higher lactic acid bacteria count and lower Vibrio spp. The use of L. plantarum inhibits Vibrio spp. and preserves feed without changing attractiveness or consumption for shrimp.

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Published

2016-12-23

How to Cite

Vieira, G. R. A. da S., Soares, M., Ramírez, N. C. B., Schleder, D. D., Silva, B. C. da, Mouriño, J. L. P., … Vieira, F. do N. (2016). Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation. Pesquisa Agropecuaria Brasileira, 51(11), 1799–1805. https://doi.org/10.1590/S1678-3921.pab2016.v51.22677

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Section

AQUACULTURE