Primavera otoño 2020 (Año LXIII Núms. 122-123) Año LXIV Núm. 124-125 horizontes PRIMAVERA / OTOÑO 2021 PUCPR 57 bifidobacteria, and yeasts (Huerta-Rábago et al., 2019). Mazón-Suástegui et al. (2020) tested three probiotics used in shrimp farms to determine the most abundant intestinal phyla. Proteobacteria, Actinobacteria, and Bacterioidetes were common in shrimp after applying probiotics. Increased quantities of these beneficial bacteria prevented increases in pathogenic microorganisms. Combining different microscopic species in probiotic applications is more effective than using a simple commercial probiotic on shrimp farms. A combination of species increases phenoloxidase activity, respiratory bursts, and lysozyme activity of hemocytes. These activities increase metabolic activities, providing resistance to pathogenic microorganisms (Wang et al., 2019). Advantages and mode of action of probiotics A dietary probiotic supplement contains beneficial bacteria that contribute positively to the body's health. Probiotics contribute to enzymatic digestion, which protects the organism from infection by pathogenic organisms, enhances immune response, and promotes growth factors (Angthong et al., 2020). Using probiotics benefits the organism and the environment in which it lives (Peñalosa- Martinell et al., 2020). Probiotics contribute to a sustainable and healthier environment because it contains fewer chemicals and less risk of resistant bacteria. In addition, the use of commercial probiotics helps shrimp with their overall oxygen consumption, reduces CO2 contamination, and reduces noxious nitrogen compounds. Probiotics increase the survival rate of shrimp by 95% and improve specific growth performance rate by 95%, demonstrating efficacy of probiotics in shrimp aquaculture (Toledo et al., 2019). The use of probiotics ensures the healthy growth of shrimp and surpasses the benefits of some antibiotics (Rajeev et al., 2021). Conclusion This article has discussed the benefits of using probiotics in shrimp farms to replace the traditional use of antibiotics. The use of probiotics at the early stages of shrimp growth impacts their adult size. It strengthens the immune system, preventing multiple diseases on the shrimp farms. The use of probiotics is more effective and less polluting than using antibiotics; therefore, these hatcheries could be classified as more natural since they do not use chemicals to control pathogens. As more studies of the long-term effects continue, we could clarify probiotic benefits at the molecular and physiological level in shrimps. Acknowledgments I want to express my very great appreciation to my mentor and editor, Dr. Dallas Alston, professor in the Department of Natural Sciences at PCUPR, for his valuable and constructive suggestions during the planning and development of this article. His willingness to give his time so generously has been very much appreciated. References Ahmmed, F., Ahmmed, M., Shah, M. S., & Banu, G. (2018). Use of indigenous beneficial bacteria (Lactobacillus spp.) as probiotics in shrimp (Penaeus monodon) aquaculture. Research in Agriculture ANTIBIOTICS PROBIOTICS PROS: FIGHT BACTERIAL DISEASES. FAST ACTION AGAINST THE PATHOGENS. Pros: Effective against most pathogens in shrimp Strengthens the immunity of the host. It contributes to good nutrition and contributes to the excellent development of the species. CONS: CAN DEVELOP RESISTANT BACTERIA. INEFFICIENT AGAINST NON-BACTERIAL PATHOGENS. Cons: It takes longer to act against pathogens