Identificación de vibrios sp en aguas de piscinas de camarón blanco Litopenaeus Vannamei a baja salinidad.

Abstract

The cultivation of white shrimp (L. vannamei) has increased over the last few years, but has been a constant victim of bacterial diseases such as Vibriosis, Because of this the cultivation of this crustacean at low salinity is an alternative to reduce the impact caused by these pathogens, however, Vibrios spp. has demonstrated a great capacity for adaptation in these types of ecosystems and has generated even greater problems than crops in high salinities. Therefore, this research aims to identify the species of Vibrios spp. in waters of white shrimp (L. vannamei) culture pools at low salinity. To do this, water samples were taken from swimming pools with different water sources (well water and estuary) for 5 weeks and physical - chemical parameters (Salinity, Temperature and pH) were measured during the sampling to know if these influence the increase of UFC/mL of Vibrios. After this, the bacterial load of the different water samples was analyzed using the CHROMagar Vibrio culture medium, where 100 μL of water from the samples obtained was used, in addition, the identification of the species was performed by colorimetry provided by the culture medium. The results of this research show that the bacterial load in pools with estuary water source (3511,33 CFU/mL) was higher unlike pools with well water (940 CFU/mL), in addition, it was determined that V. alginolyticus was the most predominant species with (1069 CFU/mL), followed by V. parahaemolyticus (670,667 CFU/mL) and V. vulnificus (458,667 CFU/mL). On the other hand, the correlation of Spearman turned out to be positive with the salinity for V. parahaemolyticus, V. alginolyticus and V. vulnificus, while the temperature only presented positive correlation for V. parahaemolyticus. Finally, it was shown that the concentration of Vibrios spp. increases as the shrimp culture reaches its final stage. However, this research demonstrates the importance of carrying out the identification of Vibrios in low salinity shrimp farming waters, as the direct influence of the parameters with the increase of these microorganisms represents a problem for the well-being of the organisms in culture.