ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Abdullah A. Al-Ghanayem
Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Shaqra University, Shaqra, Kingdom of Saudi Arabia.
Article Number: 8257 | © The Author(s). 2023
J Pure Appl Microbiol. 2023;17(4):2140-2148.
Received: 21 November 2022 | Accepted: 18 September 2023 | Published online: 23 October 2023
Issue online: December 2023

Vibriosis is a common bacterial infection in shrimp that causes mortality in hatcheries and farms. Various steps have been initiated to increase the resistance against bacterial pathogens and decrease the mortality rate through improved culture conditions and feed. Arthrospira platensis (Spirulina), a blue-green alga, is a good source of protein and other nutrients and helps to improve digestion. The effects of the methanol extract of A. platensis on the survival rate and resistance against vibriosis were studied. The minimum inhibitory concentration of the extract for Vibrio species and in vivo antibacterial screening were investigated using Litopenaeus vannamei. Vibrio alginolyticus was inhibited with 2000 µg mL-1 extract and the other two species were inhibited by 1500 µg mL-1 extract. Furthermore, the mortality rate and antioxidant enzyme levels of shrimps injected with pathogens reduced and increased after treatment with the methanol extract, respectively. The survival rate of V. parahaemolyticus and V. harveyi-challenged shrimps were 33.3% and 50%, respectively, after 168 h. The survival rate of V. alginolyticus-infected shrimp reduced (16.6%) 168 h after injection. All surviving shrimp developed resistance to Vibrio pathogens. This study indicated that the bioactive compounds in A. platensis could not only effectively prevent bacterial infection, but also serve as eco-friendly and cost-effective immune stimulants.


L. vannamei, Shrimp, Spirulina, V. alginolyticus, V. harveyi, V. parahaemolyticus

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© The Author(s) 2023. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.