Effect of Sphingomonas sp., as a probiotic on survival, growth and biochemical constituents of Vibrio anguillarum challenged labeo rohita fingerlings

Abstract

This study was attempted to investigate the probiotic effect of a novel locally isolated bacterium from home-made yogurt, Sphingomonas sp. AsCh-P3 on growth, survival and biochemical constituents of Labeo rohita fingerlings challenged with well-renowned fish pathogenic bacterium Vibrio anguillarum. Positive control-C2 as well as experimental groups was challenged with V. anguillarum intraperitoneally. Probiotic treated feed with antibacterial potential against V. anguillarum was administered to experimental fishes in different groups; G1 (soon after challenge for 30 days), G2 (for 15 days prior and 30 days after challenge) and G3 (for 15 days prior to challenge). The survival rate of fishes was 60% in C2, 66% in G1, 83% in G2 and 76% in G3. Fishes subjected to V. anguillarum (C2) showed significant decrease in growth and biochemical constituents as compared to C1 and experimental groups. The incorporation of probiotic isolate enhanced total proteins, total lipids, DNA contents in G2, G3, average weight, weight gain in G1, G3 than both control groups and specific growth rate in G2. On the contrary carbohydrate contents were found to be decreased significantly in all experimental groups. Henceforth, it has been concluded that on the basis of survival data and body profile, Sphingomonas sp. AsCh-P3 could be used successfully as probiotic bacterium against the fish pathogen prophylactically in Labeo rohita fingerlings.