Effects of Bacillus subtilis and Lactobacillus plantarum probiotics on the Litopenaeus vannamei growth performance, hemolymph factors, and physicochemical parameters

Abstract

Abstract Effects of two probiotics, Bacillus subtilis (ATCC 6633) and Lactobacillus plantarum (RITCC 1273) on the Litopenaeus vannamei postlarvae were investigated. Bacillus (B1)106 and (B2) 3×106 CFU.L− 1 and Lactobacillus (L1) 105 and (L2) 3×105 CFU.L− 1) were added to water in 5 treatments of different combinations of B1, B2, L1, and L2 to determine water quality, Hemolymph indices, salinity stress, growth rate, and productive parameters. after that, shrimps were transferred to seafood processing and quality control lab to evaluate shelf-life and quality change during freezing preservation at -18℃ for 90 days. Nutritional values, pH, Thiobarbituric acid reactive substances (TBARS), Total volatile nitrogen determination (TVB-N), Water holding capacity (WHC), drip loss, and texture profile were evaluated. According to the results, water quality remained almost the same during the aquaculture phase of the experiment and no significant changes were observed in the pH, ammonia nitrogen, nitrate-nitrogen, and nitrite-nitrogen of water. Growth performance tests indicated that T1 (105 L*3×106 B CFU.L− 1) had the highest weight gain (WG), survival rate (SR), specific growth rate (SGR), and relative feed conversion efficacy (RFC). T4 (3×105 L*106 B CFU.L− 1) indicated lowest triglyceride (274.51 ± 17 mg/dL) and highest cholesterol level (3581.61 ± 1222 mg/dL) significantly. Storage of shrimps demonstrated that the best performance belongs to T4 which had the highest WHC (31.9 ± 7.8%) and lowest drip loss (4.7 ± 0.4%) among treatments at day 60. Overall, our results showed interaction of B. subtilis and L. Plantarum significantly improves shrimp's growth rate, and helps to improve some of the chemical characteristics during storage at -18℃.