Salinity strongly affects the gut microbiota of whiteleg shrimp

Recent studies show that salinity has a major impact on the structure and function of the gut microbiota in whiteleg shrimp, thereby affecting environmental adaptability, health, and the risk of disease outbreaks.

A research team led by Dr. Xiangli Tian from the Ocean University of China (Qingdao) used metagenomic sequencing technology to analyze the gut microbiota of shrimp cultured under three different salinity levels. The results showed that as salinity increased, the gut microbiota underwent significant restructuring and displayed greater diversity.

Notably, under low-salinity conditions, the presence of potentially pathogenic bacteria such as Vibrio increased, raising the risk of dangerous shrimp diseases. Meanwhile, in hypersaline environments, the microbiota activated osmotic protection mechanisms that helped shrimp better adapt to stressful conditions.

  

 

These findings open new directions for developing nutritional solutions and probiotic applications aimed at stabilizing gut microbiota and improving shrimp resilience under fluctuating environmental conditions.

At the same time, research by Caihuan Ke and colleagues also demonstrated that microbial fermentation technology in feed production can improve digestion, enhance immunity, and reduce dependence on fishmeal in shrimp diets.

Researchers believe that combining environmental management, gut microbiota regulation, and fermented feed applications will become an important approach to help the shrimp industry adapt to climate change, reduce disease risks, and achieve sustainable development in the future.

Source: vasep

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