Synergy of combination of plant extracts for the control of vibriosis in shrimp productive system (Litopenaeus vannamei)
DOI:
https://doi.org/10.62452/26yxfk83Keywords:
Vibrio, synergy, dose, shrimp, treatments, bactericide, inhibitionAbstract
Vibrios are one of the main pathogens in shrimp farming and cause economic losses to shrimp farmers. The inappropriate use of antibiotics has caused bacterial resistance and environmental problems. The use of plant extract is a feasible alternative for bacterial inhibition. The objective of this work is to evaluate the synergistic effect of alcoholic extracts of plants on the presence of vibrios in the organism, sea water and shrimp biomass. The study was carried out in the Microscopy Laboratory of the Technical University of Machala. Combined alcoholic extracts between cinnamon-eucalyptus and thyme-guava plants were tested in the presence of vibrios. The inhibitory effect was evaluated with 100 µl of extracts on vibrio strains for 24 hours by diffusion in Petri dish. 200 µl / gr and 400 µl / gr of each combination were dosed with feed for 10 days, then doses of 2 ml and 4 ml of extracts were applied in 1 liter of water for 24 hours, then the content of vibrios was quantified. The application of combined extract of thyme-guava at 400 µl / gr in food inhibited the presence of vibrios (0 CFU) in hepatopancreas and water. The use of combined extracts produces a bactericidal synergistic effect, suitable for the treatment of vibriosis in shrimp production systems.
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