Influencia de microorganismos benéficos (levaduras marinas) en la reducción de bacterias patógenas (vibrio sp.) en el agua de piscinas camaroneras

Abstract

In shrimp farming, increasing stocking densities contributes to the accumulation of organic matter, creating a conducive environment for the development of pathogenic microorganisms such as Vibrios. To counteract Vibrio growth, the industry is seeking environmentally friendly alternatives, with marine yeasts being one option. The objective of this study was to analyze the influence of beneficial microorganisms (marine yeasts) on the reduction of pathogenic bacteria (Vibrio sp.) in shrimp culture water. The experiment utilized sterilized seawater and water from a laboratory-matured shrimp farm, inoculating them with different concentrations of Vibrio sp. and marine yeasts in ratios of 1:1 and 1:10. In sterilized seawater, after 2 hours of exposure, the concentration of Vibrio sp. was reduced by 51% and 71% in the 1:1 and 1:10 ratios, respectively. In the laboratory-matured shrimp farm water, the reduction of Vibrio sp. reached 30% and 37% in the 1:1 and 1:10 ratios, respectively. One-way analysis of variance (ANOVA) with p < 0.05 demonstrated that the means between the two treatments were significantly different in response to Vibrio sp. reduction between sterilized seawater and laboratory-matured shrimp farm water. The effect of yeast on reducing Vibrio sp. in shrimp farm water was less effective, possibly due to the presence of organic matter and other microorganisms, requiring further investigation to evaluate the behavior of Vibrio sp. in the presence of marine yeast.