Probiotics, a Reality in Shrimp Culture Review Article

  • Adrián Toledo Ignacio Agramonte Loynaz University of Camagüey, Cuba
  • Néstor M. Castillo University of Havana, Cuba
  • Olimpia Carrillo University of Havana, Cuba
  • Amilcar Arenal Ignacio Agramonte Loynaz University of Camagüey, Cuba


Shrimp culture is one of the most lucrative and fast growing sectors in marine aquaculture; however, the intensification of cultures to meet the growing demands has incremented the incidence of diseases, causing substantial economic losses. Disease outbreak prevention and control is mostly based on antimicrobials, which has originated controversy, due to the accumulation of residues in the environment, increased resistance, and little consumer acceptance. Alternatively, new, more environmentally friendly methods are suggested, like the application of probiotics, a versatile procedure with broadly accepted benefits in shrimp production worldwide. Probiotics can control pathogens by means of multiple mechanisms; they can promote host growth, and improve the quality of the culture environment. Additionally, they can be administered through different routes, and in combination with other beneficial substances. This article offers an update on probiotic application in shrimp culture, with particular emphasis on productivity.


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Cómo citar
Toledo, A., Castillo, N. M., Carrillo, O., & Arenal, A. (2018). Probiotics, a Reality in Shrimp Culture Review Article. Revista De Producción Animal, 30(2), 59-73. Recuperado a partir de,