Efecto de kéfir de agua en la concentración de vibrios en el cultivo de juveniles de penaeus vannamei

Abstract

The use of beneficial bacteria contributes to improving shrimp health. Kefir is a probiotic conglomerate of microorganisms that coexist in symbiosis with lactic acid bacteria and yeasts. The objective of the work was to evaluate the effect of water kefir in the reduction of vibrios present in the Penaeus vannamei culture. Three diets made with 75% kefir and 25% extracellular products (T1) were prepared; 50% kefir and 50% extracellular products (T2); 50% dehydrated kefir and 25% extracellular products (T3), the shrimp were fed with the treatments above for 10 d and compared with a control diet based only on balanced. The inhibitory effect of vibrios indicates that the three treatments were significantly different concerning the control reducing an exponential phase. Regarding health, the treatments with kefir and its extracellular products presented hepatopancreas with grade 1 in lipid content and better formation of tubules concerning the control (grade 3). Likewise, in gills, the treatments showed grade 2 in necrotic appearances while the control presented grade 3. The use of kefir is recommended as a dietary additive to reduce the bacterial load, particularly the vibrios type in the culture of juvenile P. vannamei.