Bactérias ácido-lácticas como conservantes do alimento fresco para a maturação de camarões marinhos

The objective of this work was to evaluate the effect of Lactobacillus plantarum on the preservation of fresh mussels and its effect on the attractiveness, consumption, and midgut bacterial microbiota of Pacific white shrimp broodstock. The experiment evaluated mussels stored with L. plantarum at 4°C. The controls were: mussels stored at ‑18°C without L. plantarum; mussels stored at ‑18°C with L. plantarum; and mussels stored at 4°C without L. plantarum. Microbiological analyses on mussels were performed on days 1, 7, 15, 30, 45, and 60 after processing. Additionally, mussels preserved with L. plantarum and stored at 4°C, and mussels stored at ‑18°C without L. plantarum were evaluated after 15 days for attractiveness, consumption, and midgut bacterial microbiota of shrimps. Mussels preserved with L. plantarum showed higher lactic acid bacteria counts and lower counts of Vibrio spp., as well as of total heterotrophic bacteria, after 60 days of storage. No differences were observed for attractiveness or consumption between treatments. The bacterial microbiota of midgut in shrimp fed mussels preserved with L. plantarum showed higher lactic acid bacteria count and lower Vibrio spp. The use of L. plantarum inhibits Vibrio spp. and preserves feed without changing attractiveness or consumption for shrimp.O objetivo deste trabalho foi avaliar o efeito de Lactobacillus plantarum sobre a conservação de mexilhões frescos e avaliar a atratividade, o consumo e a microbiota intestinal de reprodutores de camarão‑branco‑do‑pacífico. O experimento avaliou mexilhões estocados com L. plantarum a 4°C. Os controles foram: mexilhões estocados a ‑18°C sem L. plantarum; mexilhões estocados a ‑18°C com L. plantarum; e mexilhões estocados a 4°C sem L. plantarum. As análises microbiológicas dos mexilhões foram realizadas nos dias 1, 7, 15, 30, 45 e 60 após o processamento. Além disso, os mexilhões conservados com L. plantarum e estocados a 4°C e os mexilhões estocados a ‑18°C sem L. plantarum, após 15 dias, foram avaliados quanto à atratividade, ao consumo e à microbiota bacteriana intestinal dos camarões. Mexilhões conservados com L. plantarum tiveram maiores contagens de bactérias ácido-lácticas e menores contagens de Vibrio spp., assim como de bactérias heterotróficas totais, após 60 dias de estocagem. Não foram observadas diferenças significativas quanto à atratividade ou ao consumo entre os tratamentos. A microbiota intestinal dos camarões alimentados com mexilhões conservados com L. plantarum apresentou maior contagem de bactérias ácido-lácticas e menor contagem de Vibrio spp. O uso de L. plantarum inibe Vibrio spp. e conserva o alimento, sem modificar a atratividade ou o consumo pelos camarões

Avaliação do uso de lactobacillus (CPQBA 007 07 DRM 01) na conservação do alimento fresco (perna perna) para reprodutores de litopenaeus vannamei

Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-graduação em Aquicultura, Florianópolis, 2013O objetivo deste trabalho foi avaliar a conservação do mexilhão Perna perna (Linnaeus, 1758), utilizados na alimentação de reprodutores de Litopenaeus vannamei (Bonne, 1931), com o uso de Lactobacillus plantarum embalado a vácuo e armazenamento a 4° C. Os mexilhões que receberam a bactéria L. plantarum tiveram maior contagem de bactérias ácido lácticas (p<0,05) e menor contagem de Vibrio spp (p<0,05) e bactéria heterotróficas totais (p<0,05), após 60 dias de conservação ao comparar com os que não receberam L. plantarum. Nas análises de atratividade e do consumo dos mexilhões pelos camarões, não houve diferença entre os tratamentos (p=0,05). A microbiota bacteriana do trato intestinal dos camarões alimentados com mexilhão conservados com L. plantarum, apresentou maior contagem de bactérias ácido lácticas e menor de Vibrio spp ao comparar com os camarões do grupo controle. Concluí-se, que o uso de L. plantarum no alimento fresco (mexilhão) inibe o Vibrio spp e conserva o alimento por um período de pelo menos 60 dias a 4° C, sem alterar a atratividade e o consumo do alimento para os camarões e melhora a saúde intestinal do camarão marinho Litopenaeus vannamei.Abstract: The aim of this study was to evaluate the preservation of mussels Pernaperna (Linnaeus, 1758), used to fed Litopenaeus vannamei (Bonne,1931), in maturation, using Lactobacillus plantarum associated with thevacuum process and storage at 4 ° C. The mussels that received thebacteria L. plantarum showed higher counts of lactic acid bacteria (p<0.05) and lower counts of Vibrio spp (p <0.05) and total heterotrophicbacteria, after 60 days of storage when compared to the mussels that didnot receive L. plantarum. In the analyses of the attractiveness andconsumption of mussels by the shrimp, there was no difference betweenthe two treatments of the mussels (p = 0.05). The bacterial flora of theintestinal tract of shrimp fed with mussels conserved with L. plantarum,vacuum sealed and stored at 4 °C showed higher counts of lactic acidbacteria and smaller counts of Vibrio spp in comparison with the shrimpof the control group. It is concluded, therefore, that the use of L.plantarum in fresh food (mussels) can inhibit Vibrio spp and preservefood for a period of 60 days at 4 °C without changing the attractivenessand consumption of shrimp feed and improve intestinal health ofLitopenaeus vanname

Assessment of viability of sperm cells of Litopenaeus vannamei on cryopreservation

Aiming at assessing the cryopreservation potential of Litopenaeus vannamei sperm cells, 74 spermatophores were manually extracted from the sexually mature individuals. After the toxicity test to define the cryoprotectant concentration, suspensions of spermatic cells were cryopreserved in the groups in freezing solutions comprising different cryoprotectants such as dimethyl sulfoxide (DMSO) and ethylene glycol (EG) at 10% concentration. Each treatment was divided in subgroups for storage in liquid nitrogen during 0, 30, 60 and 90 days, in triplicate. After thawing at 25ºC for 40 seconds, cell viability in the suspensions was analyzed under the microscope in eosin-nigrosin stain and flow cytometry. There were no significant differences between the cryoprotectants used. For all the treatments, lower and higher mortalities occurred in the 0 and 90 days, respectively. By applying the eosin-nigrosin technique, lower and higher mortalities were 23.17 and 82.11% for DMSO and 29.94 and 83.72% for EG, while the flow cytometry registered mortalities of 2.42 and 55.13% for DMSO and 0.90 and 55.56% for EG. The Spearman correlation coefficient indicated a positive correlation (R=0.91) between the two techniques used. It was concluded that there was a decrease in cell viability within a longer cryopreservation time