Resumo

SANCHEZ ORTIZ, Ileana et al. Effect of Lactobacillus sp. isolated from fermented cabbage on the weight and immunological markers of white shrimp Litopenaeus vannamei. Rev Salud Anim. [online]. 2013, vol.35, n.2, pp. 94-102. ISSN 0253-570X.

The use of probiotics for controlling diseases in intensive aquaculture is an alternative to antibiotics. In this paper, the bacterial strain IC1 was isolated from an acid lactic fermentation of cabbage and it was identified by molecular and conventional techniques like Lactobacillus sp. The in vitro antagonistic activity against several pattern strains was determined. For probiotic activity evaluation, a group of Litopenaeus vannamei postlarvae was treated every 24 h with 1-2 x 10⁴ cfu / ml of IC1 and the other remained untreated. At 25 days, the wet weight and the behaviour of the immunological parameters (superoxide dismutase, phenoloxidase and peroxidase enzyme activities) were measured. The weight of animals treated with Lactobacillus sp. IC1 was significantly higher in 1.3 times than the control (P <0.05). Superoxide dismutase and phenoloxidase activities also increased significantly, indicating the stimulation of the immune system. The strain also had in vitro antagonistic activity against Vibrio harveyi R1, Pseudomonas aeruginosa ATCC 25 853 and Bacillus subtilis ATCC 6633. The acid lactic bacteria Lactobacillus sp. IC1 has a great potential as probiotic for use in shrimp cultures.

Palavras-chave : probiotic; Litopenaeus vannamei; Vibrio harveyi; Lactobacillus sp.; vegetable fermentation; acid- lactic bacteria.

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