Efecto de la sinergia entre ácido fórmico, formiato de potasio con extracto de orégano en la disminución de la vibriosis

Abstract

The cultivation of Litopenaeus vannamei in Ecuador began in the province of El Oro and is identified as one of the most important non-oil export products, making it one of the most relevant activities in the country's financial impact. With the high demand for shrimp production in markets, shrimp farmers have had to implement different levels of intensity, giving rise to super-intensive, intensive, and hyper-intensive systems to increase production density and meet demand. The implementation of these stocking densities has led to the appearance of diseases, causing production problems with a high probability of mortality in the organisms, usually due to poor management and high-intensity production. The emergence of new diseases has led to the implementation of different prophylactic and therapeutic treatments to achieve better control of the pathogenic agent. Gram-negative bacteria, especially vibrios, are primarily responsible for significant economic losses for producers There is currently growing concern about the emergence of bacteria resistant to conventional antibiotics. This has driven the search for natural and effective alternatives for bacterial control, especially in the field of animal production. Two of the most promising options are organic acids and plant extracts, such as oregano extract. Organic acids, like formic acid, have been shown to have effective antimicrobial properties against a wide range of pathogenic bacteria. On the other hand, oregano extract is rich in phenolic compounds, such as carvacrol and thymol, which also possess antimicrobial activity. A mixture of acids with oregano extracts can maximize their potential, as both will produce an alteration of the pH of the medium, damage the cell membrane, and affect bacterial metabolism, leading to growth inhibition and cell death. This study aims to evaluate the synergy between oregano extract, potassium salts, and formic acid for the reduction of bacteria of the genus Vibrio spp in shrimp farming. For this trial, two treatments and an unsupplemented control were used, each with three replicates of organic acids with phytobiotics (T1: Oseanah without Tween 80, T2: Oseanah with Tween 80). Forty-five L. vannamei organisms were randomly distributed, fed twice daily, and water quality was maintained by performing 30% water changes The results showed that both treatments T1 and T2 presented a reduction of Vibrio-type bacteria with 97% and 92.33% reduction, respectively. Additionally, the results of the in vitro studies revealed an inhibitory effect on the pathogen with different inhibition halos for each treatment T1 (13 mm) and T2 (11.5 mm), confirming the presence of a synergy between the phytobiotic and organic acid mixture. In conclusion, the supplementation of these substances inhibits the development of bacteria of the genus Vibrio spp, proving to be a friendly option, avoiding antimicrobial resistance, reducing the negative impact on the aquatic ecosystem, and thus contributing to the sustainability of the industry.