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International Journal of Zoology and Applied Biosciences Review Article
Role of probiotics in growth promotion, immunity and disease prevention in shrimp
Bharathi A
Year : 2026 | Volume: 11 | Issue: 4 | Pages: 192-195
Received on: 24/07/2026
Revised on: 25/07/2026
Accepted on: 30/11/-0001
Published on: 25/07/2026
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Bharathi A( 2026). Role of probiotics in growth promotion, immunity and disease prevention in shrimp. International Journal of Zoology and Applied Biosciences, 11( 4), 192-195.
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Abstract
In contemporary aquaculture, probiotics have become a viable and efficient substitute for antibiotics. They decrease the incidence of bacterial illnesses and antibiotic resistance while enhancing growth performance, feed consumption, immunological responses, disease resistance, and water quality. Shrimp's innate immune system is strengthened, gut microbial balance is improved, and digestive enzyme activity is stimulated by common probiotic genera such Bacillus, Lactobacillus, Pediococcus, and Enterococcus. Additionally, probiotics prevent harmful microbes, especially Vibrio species, by inhibiting quorum sensing, producing antimicrobial compounds, and competitively excluding them. Additionally, by lowering hazardous nitrogenous chemicals and organic trash, they help to improve the quality of pond water. Probiotics paired with prebiotics (synbiotics) and new technologies like precision aquaculture and microbiome engineering have exciting prospects for sustainable shrimp farming. All things considered, probiotic supplementation is a secure, sustainable, and effective way to enhance shrimp productivity, health, and environmental sustainability.Keywords
Probiotics, Shrimp aquaculture, Penaeus vannamei, Gut microbiota, Growth performance.
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© The Author(s) 2025. This article is published by International Journal of Zoology and Applied Biosciences under the terms of the Creative Commons Attribution 4.0 International License (creativecommons.org), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
