Efecto del uso de levaduras marinas en la reducción de amonio y nitrógeno inorgánico en el agua de piscinas camaroneras

Abstract

Marine yeasts are microorganisms that can play a fundamental role in the water quality of shrimp ponds. These microorganisms have the ability to reduce contaminants in aquatic systems using ammonium and inorganic nitrogen as a source of nutrients for their growth and metabolism. In the aquaculture industry, the presence of ammonium and inorganic nitrogen in the water of shrimp ponds can affect the shrimp, reducing their growth and production. To reduce these compounds, the use of marine yeast has been proposed. The objective of this study was to analyze the concentrations of ammonium, nitrate and nitrite present in different types of water, from shrimp ponds and chemically pure water. to determine the effect of the application of marine yeast on the degradation of said nitrogenous compounds. The methodology used includes the collection of historical and current data, trials and tests. The results express the growth rate of marine yeasts in two environments, acidic (pH 2-3) with a maximum multiplication rate of 157.228 µmax and slightly acidic (pH 4-5) the growth is lower. Regarding ammonium reduction, all treatments began with an ammonium concentration of 4 mg/l. It was observed that the concentrations of shrimp water and chemically pure water, in the two treatments with yeast and aeration, experienced identical reductions, reaching a concentration of 0.25 mg/l in which a significant decrease is observed after 6 hours, being more effective.