The application and dosage of probiotics in Shrimp culture, specific Penaidae family: a review.

For many years, the major focus of the shrimp industry in world is on the farming of the black tiger shrimp (Penaeus monodon), western white shrimp (litopenaeus vannamei), Chinese white shrimp (penaeus chinesis), Indian white shrimp (Fenneropenaeus indicus), and green tiger shrimp (penaeus semisulcatus). The economic benefits led to high stocking densities and use of spurious post larvae which in turn led to a constant threat of diseases. Shrimp farmers began to use antibiotics and water sanitizers routinely. This indiscriminate use of antibiotics brought a negative impact on the environment and food safety as well as introduced a trade barrier for our final products in international markets. Probiotics classified into three groups; gut probiotics, water probiotics (as in bioremediation) and soil probiotics (as in detritus management system). Probiotics within shrimp or in their environment adhere to host surfaces and have the ability to colonies and to prevent the establishment of potentially pathogenic bacteria. Also lower environmental impact when probiotics directly uptake or decompose the organic matters or toxic materials (metabolites such as NH3, NO2-, H2S, PO4, CH4 etc.) in the water, thus improving the quality of the culture water. In addition, under investigation are other claims such as improvement of the immune response of the shrimp against pathogenic microorganisms by activating both cellular and humoural defenses (non-specific immune system) and having anti-viral effects. The probiotics are only of two types ; feed and pond probiotics, at this study probiotic doses used in shrimp culture ponds is represent.