Primavera otoño 2020 (Año LXIII Núms. 122-123)

horizontes@pucpr.edu Año LXIV Núm. 124-125 horizontes PRIMAVERA / OTOÑO 2021 PUCPR 55 cannot achieve naturally. Therefore, the host creates favorable conditions in the intestinal mucus to guarantee microbiota survival. Probiotics function as immunostimulants by signaling the host to develop defenses (Dawood et al., 2019). Probiotics exist as additives to water or as nutritional supplements. Oral probiotics create protection in the immune system. The components that activate the probiotic are lysozymes, peroxidases, and bactericidal. This natural flora induces the absorption of water in the host, creates fatty acid chains beneficial to the host, and increases the absorption of sodium in the intestine. All the actions mentioned above contribute to the health of the host organism because it receives protection against infections, lowers cholesterol in the blood, and reduces the reaction to lactose. Shrimp production is more effective with the use of probiotics. The probiotic promotes larval metamorphosis, reduces the number of vibrios, NH4-N, and NO2-N in the water. Probiotics increase bacterial diversity within the pond and make droppings less toxic to shrimp species in hatcheries (Wang et al., 2020). However, Ferreira et al. (2017) showed that commercial probiotics do not have any bioremediation effect in shrimp farms. Biofloc systems have a controlled environment, and adding probiotics is unnecessary. Probiotics increase the accumulation of phosphorus, ammonia, nitrite, and nitrate. Ideally, probiotics let the natural microorganisms in your system work against these chemicals to keep them under control. Probiotics do not act to protect the host from pathogenic organisms, nor is the growth of the species observed with or without probiotics. Main Analysis Shrimp aquaculture and species of interest Aquaculture is one of the primary sources of food in the world. Shellfish ranks first in production, followed by shrimp farms (Wang et al., 2020). The most produced species globally is black tiger shrimp (Penaeus monodon); however, its growth has been hampered by disease outbreaks that damage the high production of hatcheries (Angthong et al., 2020). However, in coastal areas, globally, the species of white shrimp (Litopenaesu vannamei) is produced in greater quantity, which has a social and economic impact as well as the black tiger shrimp (Arias-Moscoso et al., 2018). Fifty-three percent of seafood farms are shrimp farms. India alone produces an estimated 353,413 metric tons of Litopenaus vannamei annually. An estimated 73 k metric tons of Penaeus monodon are also produced throughout Asia (Babu et al., 2021). These two shrimp species share a similar intestinal microbiota, although when infected by the microorganism Vibrio harveyi, their intestinal flora varies radically (Angthong et al., 2020). Shrimp aquaculture tries for increased productions with fewer health problems and reduces toxic water waste in hatcheries (Ferreira et al., 2017). Hatchery difficulties Environmental bacteria infect shrimp in all life stages, invading gills and gastrointestinal tracts (Ahmmed et al., 2018). The World Organization for Animal Health listed the following diseases as the most common shrimp diseases in the world; white spot syndrome virus, infectious hypodermal and hematopoietic necrosis virus, necrotizing hepatopancreatitis bacterium, acute hepatopancreatic necrosis disease, Taura syndrome virus, yellow head virus, and infectious myonecrosis virus. One hundred percent of shrimp infected with the white spot syndrome virus cause deaths within the first 3 to 7 days (Babu et al., 2021). Many techniques have been used to increase aquaculture production and reduce diseases,