Update on the use of yeast in shrimp aquaculture: a minireview

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:33:26Z
Fecha de publicación2021-01-01
ResumenGrowth in shrimp farming has shown an expansion of rearing farms and intensification of production methods, which have affected shrimp health, growth and survival and environmental integrity of the coastal areas, making the long-term viability of this farming industry doubtful. This industry' demands alternative strategies to improve shrimp production, enhance disease resistance and take good care of the environment. Yeasts (live cell, total cell, or their active by-products) confer a benefit to the host by providing nutrition and protection against pathogens. This review summarizes the current knowledge of yeast species on: (i) shrimp aquaculture; (u) shrimp nutrition; (iii) shrimp immunity; (iv) water and environment. Yeasts are used as alternative feed ingredients in aquaculture because of their nutritional value. Some products, such as beta-glucans, chitin, nucleic acids, mannan oligosaccharides, beta-carotene, B-complex, torulene, and torularhodin have been used in shrimp diets, showing direct effect on shrimp growth. Amylases, chitinases, phytases, and proteases are used to enhance gut maturity and digestive enzyme activity in shrimp larvae. The immune and antioxidant proprieties of yeasts have an important role as probiotics and immunostimulants to enhance shrimp resistance against common viral and bacterial diseases. Yeast bioactive products, such as glucans, nucleotides, polysaccharides, carotenoid pigments, lipids, proteins, and vitamins, activate the immune response directly or improve intestinal microbiota, specially gluca.ns, which enhance shrimp circulating hemocytes (THC), phagocytosis, encapsulation, ProPO activity and melanization Different yeast species, such as Debaryomyces sp., Candida sp., Rhodosporidium sp., Saccharomyces sp., and Yarrowia sp. have recently gained popularity as beneficial candidates in fanned organisms to maintain health conditions and well-being of different aquatic animals, including rearing shrimp. In addition, this study condensed current knowledge of the ability of yeasts to sustain the performance of marine shrimp and provide information for future research and development of yeast application in aquaculture.es_ES
Doihttps://doi.org/10.22034/iar.2021.1904524.1066es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/5264
Idiomaenes_ES
EditorialISLAMIC AZAD UNIV, TONEKABON BRANCHes_ES
RelaciónInternational Aquatic Researches_ES
URL relacionadohttps://doi.org/10.22034/iar.2021.1904524.1066es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteInternational Aquatic Research
Palabra claveAquaculturees_ES
Palabra claveEnvironmentes_ES
Palabra claveGrowthes_ES
Palabra claveHealthes_ES
Palabra claveShrimpes_ES
Palabra claveYeastes_ES
TítuloUpdate on the use of yeast in shrimp aquaculture: a minireviewes_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorCesena, Carlos Ernesto
AutorVega-Villasante, Fernando
AutorAguirre-Guzman, Gabriel
AutorLuna-Gonzalez, Antonio
AutorIsidro Campa-Cordova, Angel
AutorCesena, Carlos Ernestoes_ES
AutorVega-Villasante, Fernandoes_ES
AutorAguirre-Guzman, Gabrieles_ES
AutorLuna-Gonzalez, Antonioes_ES
AutorIsidro Campa-Cordova, Angeles_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número1es_ES
Rango de páginas1-16es_ES
URL relacionadahttps://doi.org/10.22034/iar.2021.1904524.1066
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen13es_ES

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